Easy Nettle Soup

A fresh, simple and light dish for spring. If you don’t have nettles growing nearby you may find them at your farmers market.

Ingredients

• 2 cups (50 g) nettle leaves

• 1 tbsp (1 tbsp) olive oil

• 1 onion, medium

• 3 cloves garlic, finely chopped

• 2 cups (300 g), or 2 medium potatoes (you can replace with sweet potato too)

• 2 cups (500 ml)  broth or water

• 1 tbsp (1 tbsp) lemon juice

How to:

• Whilst wearing gloves, prepare your nettles - remove any thick stalks and wash the leaves well.

• Dice your potato (or sweet potato)

• In a medium saucepan, heat the olive oil, then add the chopped onion and garlic.

• Sauté for a few minutes until translucent.

• Then add the diced potato, broth (or water) and stir.

• Cover the pan with a lid and let it simmer for 10 minutes.

• Check the potato is soft, and then add the washed nettle leaves and cook for another minute until the leaves have wilted down.

• Finally, add the lemon juice and blend the soup until smooth using an immersion blender.

• Salt and pepper to taste and serve with a drizzle of extra virgin oil and a sprinkle of seeds or toasted nuts.

Variations

For a thicker soup, add extra potato or sweet potato.  Other veggies such as leek, carrot or celery can also be added. Chop them finely and add in just after the onions and garlic and lightly sauté.

Some or all of the nettles can be replaced with Wild Garlic, simply omit the garlic cloves.