posna krem čorba od koprive sa keljom i karfiolom - Creamy Vegan Nettles Soup with Kale & Cauliflower

Kopriva - drugi čin! Potražih recepte sa koprivom na netu, i zamislite, jedu je i s one strane granice! Uz proju sa koprivom i prazilukom odlično ide ova raskošna čorba - seckani karfiol, upžen sa lukom do blagog karamelizovanja, pa pečurke, pa kelj i kopriva... Ne baš uobičajeno, zar ne? A baš odlično!

Oko ove čorbe ima malo više posla po kuhinji, ali se svaki momenat višestruko isplati. Krem čorba posebnog ukusa, jer kopriva ima tu jedno blago oporu notu, koja je veoma zanimljiva, a meni i posebno ukusna. A onda u izvrsnoj krem čorbi, kojoj gljive i kelj isto daju posebnu aromu, se još gricka prženi luk i karfiol - ali savršeno zaista. I nikako ne izostavite ljutu papriku, jer veoma lepo pojačava ukus svega. 

• 1 veliki luk - iseckan na sitno
• 1 glavica karfiola, bez stabljike, grubo iseckana
• 2 kašike kokosovog ulja
• 1/4 šolje vode
• 1/8 kašikice soli
• 4 pune šolje lišća koprive
• 2 pune šolje lišća kelja
• 1/2 šolje seckanih pečurki
• 9 šolja supe od povrća
• 4 kašike krema od kokosa
• 3 kašike jabukovog sirćeta
• 1 kašikica javorovog sirupa
• 1/2 kašikice tucane ljute paprike
• 1/2 kašikice morske soli
• 1/2 kašikice mlevenog bibera

Luk pržiti na suvo u livenom tiganju, uz stalno mešanje dok ne porumeni i ne počne da karamelizira. Dodati kokosovo ulje, vodu i seckani karfiol. Dinstati dok karfiol ne dobije boju. Poklopiti i kuvati oko 10 minuta. Skinuti poklopac i kuvati još 5 minuta uz stalno mešanje.

Lišće koprive odvojiti od stabljika ( staviti rukavice), dobro isprati i procediti.

Skuvati supu od povrća (koristila sam kocku za supu) - 9 šolja, to je nešto jače od dve litre.

U šerpu sa supom od povrća staviti koprivu, kelj i pečurke. Grejati do ključanja, pa kuvati 10tak minuta.

Dodati krem od kokosa, jabukovo sirće, javorov sirup, ljutu papriku, so i biber. Usuti i pola mešavine karfiola i luka. Blednerom dobro izblendati ovu smesu.

Dodati ostatak karfiola i luka, pa služiti toplo. Svaku porciju ukrasiti sa malo kokosovog krema, bosiljka i mirođije.

• 1 large onion, roughly chopped
• 1 large head cauliflower, stem & greens removed, chopped roughly into 1” pieces
• 2 tablespoons ghee or coconut oil
• 1/4 cup water
• 1/8 teaspoon Celtic sea salt
• 1 large bunch nettles ~ 4 cups loosely packed leaves
• 2 cups kale, chopped and loosely packed
• 1/2 cup minced button mushrooms
• 9 cups homemade or low-sodium vegetable stock
• 4 tablespoons coconut cream (skimmed from the top of a can of chilled full fat coconut milk)
• 3 tablespoons apple cider vinegar
• 1 teaspoon maple syrup
• 1/2 teaspoon red chili pepper flakes
• 1/2 teaspoon Celtic sea salt + more to taste
• 1/2 teaspoon ground black pepper
• optional garnish: fresh chopped basil and fennel

1. Set a skillet over medium high heat. Add the onion and dry-fry, stirring occasionally, until the onion begins to caramelize and blacken. Add the cauliflower, ghee / coconut oil and water. Cover but leave the lid slightly ajar to let the steam release. Cook for another 10 minutes. Remove the top and cook for another 5 minutes, stirring frequently. The cauliflower will soften and caramelize along with the onions and get a deep, rich flavor.
2. Carefully snip the leaves of the nettles from the stem, rinse well and drain.
3. Fill a heavy bottomed soup pot with the nettles, kale, mushrooms and vegetable stock. Set over medium-high heat and bring to a rolling boil for 10 minutes.
4. Add the coconut cream, vinegar, maple syrup, red chili pepper, salt and pepper. Add half of the cooked cauliflower and onion to the pot. Using an immersion blender, blend everything in the pot together until smooth and creamy. Add the rest of the cooked cauliflower onion. Serve hot with a drizzle of smooth coconut cream! Garnish with basil and fennel.