Organic Nettle and Spinach Soup with Roasted Cherry Tomatoes, Fresh Oregano Oil, and Pickled Green Chilies

Ingredients:

For the Roasted Cherry Tomatoes:

• 300g organic cherry tomatoes, on the vine if possible

• 1 tbsp organic extra virgin olive oil

• 2 cloves organic garlic, thinly sliced

• 1/4 tsp sea salt

• Pinch of black pepper

For the Pickled Green Chilies (can be made ahead):

• 2-3 organic green chilies (e.g., serrano or finger chilies), thinly sliced

• 1/2 cup organic apple cider vinegar

• 1/2 cup water

• 1 tbsp organic granulated sugar

• 1/2 tsp sea salt

For the Fresh Oregano Oil:

• 1/2 cup organic fresh oregano leaves

• 1/2 cup organic extra virgin olive oil

• Pinch of sea salt

For the Nettle and Spinach Soup:

• 1 tbsp organic extra virgin olive oil

• 1 large organic onion, chopped

• 2 organic celery stalks, chopped

• 2 organic carrots, chopped

• 2 cloves organic garlic, minced

• 200g organic fresh nettle leaves (wear gloves when handling!)

• 200g organic fresh spinach

• 1.5 litres organic vegetable broth

• 1 organic potato (medium, about 200g), peeled and diced (optional, for creaminess)

• 100ml organic single cream or full-fat coconut milk (for dairy-free)

• Sea salt and black pepper to taste

Equipment:

• Baking sheet

• Small saucepan or jar for pickling

• Small blender or food processor for oregano oil

• Large pot or Dutch oven

• Blender or immersion blender

• Gloves for handling nettles

Instructions:

1. Prepare the Pickled Green Chilies (Ideally 1-2 hours or day before): In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a gentle simmer, stirring until sugar and salt dissolve. Remove from heat. Place sliced green chilies in a clean jar. Pour the hot pickling liquid over the chilies, ensuring they are submerged. * Let cool to room temperature, then cover and refrigerate until ready to use. They will be best after at least 30 minutes, but even better after a few hours or overnight.

2. Roast the Cherry Tomatoes: Preheat oven to 200°C (400°F). Arrange cherry tomatoes on a baking sheet. Drizzle with 1 tbsp olive oil, scatter with sliced garlic, salt, and pepper. * Roast for 15-20 minutes, or until the tomatoes are slightly burst and caramelized. Set aside.

3. Make the Fresh Oregano Oil: In a small blender or food processor, combine oregano leaves, 1/2 cup olive oil, and a pinch of salt. Blend until smooth. Strain through a fine-mesh sieve if you prefer a perfectly smooth oil, or leave it with a little texture. Set aside.

4. Prepare the Nettle and Spinach Soup: Crucial Nettle Prep: Wearing gloves, thoroughly rinse the nettle leaves. You can briefly blanch them in boiling water for 30 seconds and then shock in ice water to reduce sting, or you can add them directly to the hot soup pot where the heat will neutralize the sting. In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté for 8-10 minutes, until softened. Add the minced garlic and sauté for another minute until fragrant. Add the diced potato (if using) and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, or until the potato is tender. Add the prepared nettle leaves and spinach to the pot. Stir well and cook for 3-5 minutes, until the nettles and spinach have wilted completely. Remove the pot from the heat. Carefully blend the soup until smooth using an immersion blender, or transfer in batches to a regular blender (be cautious with hot liquids). Return the soup to the pot. Stir in the single cream or coconut milk. Heat gently without boiling. * Season with sea salt and black pepper to taste.

5. Assemble and Serve: Ladle the hot nettle and spinach soup into bowls. Top each serving generously with the roasted cherry tomatoes. Drizzle with the fresh oregano oil. Spoon some pickled green chilies over the soup (adjust to your spice preference). * Serve immediately and enjoy!

Tips for Success:

• Foraging Nettles: If foraging, choose young, tender nettle leaves in spring. Always wear gloves!

• Organic Ingredients: Using organic ingredients ensures better flavor and avoids pesticides.

• Make Ahead: The pickled green chilies can be made several days ahead. The oregano oil can also be made a day ahead.

• Adjust Consistency: If the soup is too thick, add a little more vegetable broth. If too thin, simmer uncovered for a few more minutes.

• Spice Level: Adjust the amount of pickled green chilies to your desired level of heat.