Creamy Vegan Nettle Soup

Ingredients

1 lbs. Fresh Nettles (or you can sub any dark leafy green)
3 Large Yucon gold potatoes diced small
1 leek, white part only
1 large piece of garlic minced (optional)
8 large Crimini mushrooms sliced
1/4 bunch of asparagus cut in small pieces
1 Tbsp vegan butter
1 Tbsp of Better Than Bouillon (anyone you like, Mushroom Flavor works nicely!)
1 3/4 cup water
½ cup unsweetened organic soy milk
¼ bunch fresh minced parsley and hemp seeds to garnish
¼ fresh red pepper cup into small chunks for garnish

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Directions

In a quart pot saute leeks and onions in butter for 5 min. Add water, bouillon, and potatoes. Put the lid on and cook until potatoes are soft. Add soy milk, mushrooms and asparagus and cook until soft for about 10 more minutes. Let cool and pour into a large blender and mix until smooth. Set aside.

Blanch the raw nettles (leaf and thin stems only) until tender. Blend in a mixer with 1 cup of the water you blanched nettles in, until smooth. Pass ½ of the blended nettles through a fine strainer into the blender potato mixture. Then add the other ½ blended nettle (unstrained) into the blender and blend all together smoothly. Add salt and pepper to taste. Top with minced fresh parsley, red pepper and hemp seeds. Enjoy!