This is a nutty creamy soup. It's broth made from a nettle, mallow and sage tea. Inspired by a dear elder who has rheumatoid arthritis complicated by a pneumonia, and I had the beginning of a cold. This was very nourishing for the both of us, and my family really enjoyed the taste of it as well.
- 4 tbls Nettle (dried or fresh herb)
- 4 tbls Mallow (dried or fresh)
- 2 tbls Sage (dried or fresh herb)
- 2 tbls Basil (dried or fresh herb)
- 5 Celery sticks
- 1 Onion
- 4 Garlic cloves
- 1 head of Cabbage
- 3 portabella mushrooms
- 4 cups of water
- olive oil
- salt and pepper
Boil water with a large tea ball to create tea broth with the nettles, mallow and sage. Allow to boil and steep till a beautiful deep brown. Stir fry celery, onion, garlic, then add cabbage and mushrooms with olive oil and seasoning. Add stir fry to blender with a little bit of tea broth. Then pour creamy contents into remaining broth and stir. Pair with your favorite salad.