I love nasturtium leaves in pesto or a salad. But nasturtium soup? Ugh. Something about the bitterness of the leaves made the final soup really, really thick, and it was bitter without being interesting. I might be convinced to try this recipe again without any soymilk (just water and broth), but it's not on my short list.
Nasturtium and Potato Soup
(from nasturtiums.wordpress.com--yes, someone has a blog all about nasturtiums!)
2 TB earth balance
1/2 large sweet onion, finely chopped
2 medium potatoes, peeled and chopped
25-30 nasturtium leaves, stems removed
4 c veg broth (I used "no-chicken" flavor)
1 1/4 c soymilk
1 bay leaf
salt and pepper to taste
Melt the butter in a stock pot. Add the onion and cook until soft but not browned, stirring occasionally. Add the potatoes and nasturtium leaves and continue cooking until the leaves are wilted, about 5 minutes. Add the chicken broth and milk to the stock pot. Add the bay leaf, salt and pepper, then bring to a boil. Cover and simmer gently until the potatoes are tender, about 15 minutes.