How to prepare an excellent soup to fight anemia
The nettle is a medicinal plant that can provide many benefits and properties that undoubtedly benefit our body to the point that the nettle is considered a natural remineralizer.
This plant grows wild and can also be grown, belongs to the genus of the Urtica, and is rich in: vitamins A, B. C, E, rich in beta carotene, folic acid and minerals such as iron, calcium, magnesium, zinc .
Both these vitamins and these minerals are essential for growth, sight, to strengthen the immune system, for the good system of the nervous and muscular system.
The nettle is attributed many beneficial properties such as those detailed below:
In addition to these properties the nettle helps to improve the symptoms that occur in the following conditions:
- Reduce blood sugar levels.
- It helps control high blood pressure.
- Due to its iron contribution it favors in cases of iron deficiency anemia.
- Combat fatigue both physical and mental.
- It favors the circulation of blood.
- It favors the good digestive function.
- It helps in the elimination of kidney stones.
- It favors the elimination of mucus.
- Strengthens hair and nails
- It helps us reduce scalp fat and fight dandruff.
How to prepare a wonderful and mineralizing soup of nettles
After knowing all the advantages of using the nettle on this occasion we will provide both the ingredients and the steps to make the nutritious nettle soup.
With nettle we can make more than one recipe of food, including it as an ingredient or using it as a condiment to flavor sauces, smoothies, soups, to use the nettle as a condiment we can get it in powder, which is obtained after grinding dry leaves of nettle.
- 3 handfuls of nettle leaves.
- A small leek
- Two cloves of garlic
- A few mint leaves.
- Extra virgin olive oil
- A pinch of ground black pepper.
To wash nettle leaves we put on gloves to avoid itching on the skin.
We wash the nettle leaves and the mint leaves well.
We wash the leek and cut it in a small way.
We remove the skin from the garlic cloves and chop them into pieces.
In a cauldron we put a small dish of olive oil to heat to cook the leek and minced garlic cloves.
With low heat let's cook the leeks and garlic until they are pochaditos.
Next we add the leaves of nettle and minced mint.
Add a liter of water, a little salt and cook the soup with low heat and the cauldron covered.
We cook for at least 30 minutes.
Then turn off the fire when it is warm we can serve it.
If desired we can pass the soup through the blender.