Rainkohl und Grünkern-Suppe (Nipplewort and Green Spelt Soup)

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Rainkohl und Grünkern-Suppe (Nipplewort and Green Spelt Soup)

Rainkohl und Grünkern-Suppe (Nipplewort and Green Spelt Soup) is a traditional German recipe for a classic soup of nipplewort, sow thistle, silverweed and mugwort with green spelt in a bell pepper and onion stock. The full recipe is presented here and I hope you enjoy this classic German version of: Nipplewort and Green Spelt Soup (Rainkohl und Grünkern-Suppe).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Additional Time:

(+maturing)

Serves:

Rating:

Tags : Wild Food Vegetarian Recipes Vegetable Recipes Germany Recipes

Ingredients:

5 handfuls nipplewort leaves, finely chopped
1 handful smooth sow thistle leaves, finely chopped
1 small handful of wild marjoram, finely chopped
1 handful silverweed, finely chopped
1/4 handful mugwort leaves, finely chopped
1 large onion, finely chopped
1 red bell pepper, de-seeded and finely chopped
4 tbsp butter
1l vegetable stock
125g green spelt, ground in a coffee grinder to a fine flour
250ml water
salt and freshly-ground black pepper, to taste

Method:

Melt the butter in a pan then add the onion, nipplewort, sow thistle, wild marjoram, silverweed, mugwort and bell pepper. Cook, stirring frequently, for about 4 minutes then add the vegetable stock, bring to a simmer and cook for 15 minutes, or until tender.

Stir the ground spelt flour into the onion and greens mix then add the water and bring the mixture to a boil, stirring to combine thoroughly. Take off the heat and allow to cool slightly then turn into a blender and process the soup until smooth.

Return to the pan, season to taste then bring to a simmer and cook for about 4 minutes, or until heated through. Ladle into warmed soup bowls and serve.