Nettle and Garlic Soup

Ingredients

6–8 cups fresh nettle leaves
2 tbsp ghee or olive oil
8 medium potatoes, peeled and cubed
2 tbsp minced garlic
1 tsp cumin seeds
1 tsp salt
½ tsp black pepper
6 cups water

Directions

Prepare the nettles
- Wearing gloves, remove the nettle leaves from the stems and wash them thoroughly.
Cook the soup
- Heat the ghee or olive oil in a large pot over medium heat.
- Add the minced garlic, cumin seeds, salt, and pepper. Sauté for 1–2 minutes until fragrant.
- Pour in the water and bring to a boil.
- Add the cubed potatoes and let them cook for about 30 minutes, until tender.
- Add the nettle leaves and cook for 3–5 minutes—no longer, to preserve nutrients.
Blend and serve
- Blend the soup using a food processor or an immersion blender until smooth.
- Serve warm in deep bowls.

Notes

This light yet nourishing soup is perfect for a Kapha season, supporting the body’s natural detoxification.

Nettles – A powerful blood purifier and diuretic, helping to flush out toxins and excess Kapha.
Cumin seeds – Ignite Agni (digestive fire), preventing sluggish digestion.
Garlic – Clears ama (toxins) and stimulates circulation.
Light broth – Hydrating and cleansing, avoiding excess heaviness.

Combined with garlic, they will stimulate blood circulation and accelerate the release of toxins from the body.

Nettles help detoxify during episodes of flu or allergies and help the body produce blood (ideal after periods or childbirth).

Dosha Type

K-

Nettles are considered beneficial during kapha season in Ayurvedic medicine for several reasons:

Drying and astringent properties that help counter kapha’s wet, heavy qualities
Natural detoxifying effects that support the body’s spring cleansing
Diuretic action that helps reduce water retention common in kapha season
Light and warming qualities that balance kapha’s cold, heavy nature
Rich in nutrients like iron, calcium, and vitamins A and C that support seasonal transitions

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