Nettle Soup Recipe

Foraging is the new cool, springtime offers nature’s bounty. Stinging nettles can be found growing wild in many parks and fields - they’re a powerhouse of vitamins and minerals improving immunity, and can be described as “Nature’s Multivitamin”. Cooked nettles have no sting and are delicious…

When harvesting, wear sturdy gloves and long sleeves, and take scissors and a plastic carrier bag with you. Find a nettle patch away from any paths (where dogs might wee on them). Using scissors, chop new heads and leaves from stinging nettles and take home in the bag. Wash well before use.

1 onion, finely chopped

Garlic to taste, chopped (you can use foraged wild garlic)
Olive / rapeseed oil
½ kg potatoes, we used up our old allotment potatoes from store
Carrier bag of nettle tips, washed
1L vegetable stock

–    In a large pan, sauté onions and garlic in a small amount of olive or rapeseed oil.
–    Add potatoes and stir around to avoid sticking.
–    Add stock and nettle tips and cook for around 30 minutes.
–    Cool slightly, then zizz.
–    Serve with natural yoghurt and a good dash of Tabasco. The Tabasco really brings out a lovely flavour - you’ll be surprised at how good it tastes!