How to make
Start by making the granola for a crunchy finish to this gorgeous spring soup:
Finely chop or crumble the dry bread and mix it with the crushed nuts, seeds, honey, olive oil, balsamic vinegar and curry powder. Ras el hanout can be used instead of curry and it also works wonders.
Mix well with your hands and spread the mixture on a tray covered with baking paper, which has been lightly greased.
Bake in a 360°F (180°C) oven for about 20 minutes, by opening and stirring occasionally.
Once the delicious and crunchy homemade granola for soup is ready, leave it to cool and get started making the nettle soup.
Add the onion, parsley and celery and fry them for 3 minutes. Add the chopped potato, carrot and cauliflower (cut into small pieces). Pour water to cover the products and cook for 10-12 minutes.
After the vegetables are semi-cooked, add the blanched and chopped nettles, the washed and chopped orach leaves and season with salt and nutmeg. I also added some ras el hanout here (a pinch).
Boil for another 10-12 minutes and if necessary, add a little warm water.
Then puree the soup and add yogurt or cream and freshly squeezed lime juice.
Serve the nettle cream soup with orach, cauliflower and crunchy granola generously sprinkled with the crunchy granola, and you can add some of it in additional bowls, because everyone will want to add more and more in their bowl.
Enjoy your meal!
