Foraged Wild Nettle Soup
A beautiful springtime soup, made with harvested wild nettles.
- 250 g Nettles Freshly picked and washed
- 1 Litre Vegetable Stock
- 1 Large Carrot Diced
- 1 Large Potato Peeled and diced
- 1 Large Leek Sliced
- 2 Cloves Garlic Peeled and diced
- Sea Salt To taste
Place your nettles into a large saucepan, along with the diced carrot, potato, leek, garlic and 1 litre of vegetable stock.
Bring to the boil, and then simmer over a medium heat for 10-15 minutes until the vegetables are soft.
At this point you can add a pinch of Sea Salt, to suit your tastes. (optional)
When the vegetables are cooked, remove the pan from the heat, blitz well with with a hand blender and serve!