Nettle and Wild Garlic Soup

Name: Nettle and Wild Garlic Soup
Cuisine: British
Ingredients: 200 g Young Nettle Leaves; 250 g Wild Garlic Leaves; 2 Potatoes; 1 Large Onion; 2 Cloves Garlic; 1 Lemon; 1-2 Veggie Stock Cubes; 2 Tsp Salt; 1 Tsp Nutmeg; 1 Litre Boiling Water; 25 g Vegan Butter; Black Pepper (to taste)

Sally Strong @Sally

Bristol

This soup is a lovely light meal perfect for spring.

Sally Strong @Sally

Bristol

This soup is a lovely light meal perfect for spring.

Saved

Ingredients

200 gYoung Nettle Leaves
250 gWild Garlic Leaves
2Potatoes
1Large Onion
2 ClovesGarlic
1Lemon
1-2Veggie Stock Cubes
2 TspSalt
1 TspNutmeg
1 LitreBoiling Water
25 gVegan Butter
Black Pepper (to taste)

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Steps

1

Wash the wild garlic and nettles. When the nettles are wet they won't sting so only handle them without gloves when wet. Peel and dice the potatoes and dice the onion and garlic.
2

Melt the butter in a saucepan and add the onion and garlic to the pan with a pinch of salt for 5 minutes until soft.
3

Add the potato and cook for another 5 minutes. Place the lid on the pot to make the vegetables sweat. Stir occasionally to ensure they don't stick to the bottom of the pan.
4

Add the stock cubes to the boiling water and add to the saucepan. Season with the rest of the salt, nutmeg and half of the lemon juice. Simmer for 10 minutes.
5

Add the nettles and wild garlic and rest of the lemon juice (if you like it). Simmer for a further 5 minutes (or until the potato is soft).
6

Blitz until smooth and season with pepper. Enjoy!