Summary

Ingredients

• 1 small zucchini, diced
• 2 handfuls nettles
• 2 handfuls ribwort
• 4 potato (s)
• 1 small onion (s)
• 1 clove garlic
• 250 ml white wine
• 1 tablespoon heavy cream
• 3 cup water
• some stalks marjoram
• 1 teaspoon parsley
• some stalks savory
• some chilli
• 1 pinch (s) nutmeg
• some stalks thyme
• 1 teaspoon mustard
• 1 teaspoon vegetable stock, instant
• 1 pinch (s) salt
• 1 pinch (s) caraway seeds
• 1 a few stalks rosemary
• 1 a few stalks oregano
• 1 tablespoon olive oil
• 1 tomato (s)

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Instructions

1. The wild herbs should be soaked in a water bath for about 2 hours after harvesting to reduce the bitterness.
2. Create a base in a very deep pot. Fry nettles, ribwort, potatoes (small pieces), tomatoes, onions and garlic over low heat with oil. After a while, deglaze with white wine, dilute with water and simmer for about 15 minutes.
3. Then puree everything in the deep saucepan, add the zucchini and simmer for another 5 minutes. Season to taste with the spices and serve with bread if necessary.