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The fresh

Weekly Harvest

Week of May 13th, 2019

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easy, delicious, and packed full of nutrients


  • 1 tbs coconut oil, olive oil, or fat
  • 1 onion
  • 2 Tbs butter/vegan butter (optional)
  • 4 large carrots
  • 4-5 potatoes
  • 1 large bunch (quart size) stinging nettle
  • 16 oz bone broth or vegetable stock
  • 1 bay leaf
  • 1 tsp dried or fresh thyme
  • 1 tbs lemon Juice
  • 1 tbs soy sauce
  • 1 tbs maple syrup
  • Salt and pepper to taste
  • Option cream and toppings of cilantro, spinach, or chives¬†


1. Heat the oil in a medium-sized heavy bottom saucepan over medium-high heat. Add chopped onions and stir for ten minutes.

2. Add diced carrots and potatoes and stir for 5 minutes

3. Add bone broth or stock, bay leaf, and thyme and cook until potatoes and carrots are tender

4. Reduce heat to low and add nettles and cook for another 3-5 minutes

5. Add butter and cream (if using)

6. Turn off heat and add lemon juice, soy sauce, maple syrup and salt and pepper to taste

7.  Leave as is or blend in a blender until smooth

8. Top with any edible herbs/flowers and enjoy