Nettle soup (gf/vg)

Easy and nutritious soup that can be made really quickly - perfect at home or from a mug in the woods.
Ingredients:- (Serves 2-4)
  • Approximately enough nettle tops to fill a 2 litre jug
  • 2 medium Maris piper potatoes or similar
  • Large knob of butter/margarine or a good glug of olive oil
  • 1 leek
  • 6-7 wild garlic leaves (chopped) or 2 roughly chopped garlic cloves
  • 2 litres of vegetable stock (or chicken)
  • Salt and pepper to taste
  • 2 tablespoons single cream or plant based alternative
  1. Peel and chop the potatoes into small cubes, then finely slice the leek.
  2. Melt the butter or marg in a large saucepan (or heat the oil gently), then add the vegetables and chopped garlic.  Stir, put the lid on and allow to cook slowly until the potatoes and leeks are soft - approx. 10 minutes. Add the vegetable stock and bring to a simmer.  Season to taste and leave to simmer for about 5 minutes.
  3. Add the nettle tops and bring back to a simmer.  Allow to cook for around 5-7 minutes until the nettles are soft.
  4. Blitz with a stick blender or in a blender until you have a smooth soup.  Pour into warmed bowls and add a little single cream if you like.