NETTLE SOUP

Nettle soup image

Get your gloves on to forage for wild plants like nettles - once cooked they have a spinach or cabbage flavour

Provided by Good Food team

Time 50m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil , plus extra for drizzling
1 onion , chopped
1 carrot , diced
1 leek , washed and finely sliced
1 large floury potato (Maris Piper or similar), thinly sliced
1l vegetable stock
400g stinging or Dead nettles , washed, leaves picked (see tips below)
50g butter , diced
50ml double cream

Steps:

Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, leek and potato, and cook for 10 mins until the vegetables start to soften. Add the stock and cook for a further 10-15 mins until the potato is soft.
Add the nettle leaves, simmer for 1 min to wilt, then blend the soup. Season to taste, then stir in the butter and cream. Serve the soup drizzled with extra oil and scattered with dead nettle flowers, if you have them.

Nutrition Facts : Calories 323 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium