Updated February 26, 2022
This past winter was long and cold — as Midwest winters often are. To cope, I cooked a lot of soup for about five months straight. Now that the weather has been warmer, I have been taking a break from this comforting dish. But, some chillier temps and cool spring rains have had me craving a warm bowl of soup again.
This light, spicy soup utilizes one of my favorite foraged springtime greens, nettle. Fresh nettle greens are quite delicious and extremely nutritious. But, if you don’t have any or don’t know where to get them, you can substitute any other spring greens you have on hand, like spinach, chard, collards or kale.