A smooth seasonal green soup made with cooked stinging nettles, leek, potato, onion and garlic.
Quick Facts
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
- 300 g fresh stinging nettle leaves
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 leek stalk, sliced
- 1 potato, diced
- 500 ml vegetable stock
- Oil, salt, pepper and nutmeg
Method
- Wearing gloves, wash the nettle leaves thoroughly.
- Sauté the onion and garlic in a little oil.
- Add the nettles and leek; cook until wilted.
- Add the potato and vegetable stock.
- Simmer for 30 minutes.
- Blend until smooth and season with salt, pepper and nutmeg.
Ways to Enjoy It
Serve warm with crusty bread and a swirl of cream or a plant-based alternative for a simple spring meal.
Plant Notes
Young nettle leaves are traditionally gathered for spring cooking and herbal use. Heat destroys their sting, making them safe to use in soups and other recipes. This old-fashioned dish is a small part of the heritage of our country, with each story hour around the table passing on practical kitchen knowledge.
Important Information
Wear gloves when handling raw nettles. Harvest only correctly identified plants from clean, unsprayed ground and cook thoroughly before eating. If you enjoy traditional food and folklore, this kind of recipe fits a your story hour heritage approach to seasonal cooking.
