A lovely soup for Spring! Nettles are delicious – a bit like spinach – and are full of nutrients such as iron, vitamin K, vitamin C and more. They’ve been eaten throughout the UK and elsewhere for thousands of years.

Use young nettle tops between March and June (any later and they aren’t so good). Take a clean plastic bag and rubber gloves, wash them in a colander. Remove some of the woodier stalks with your rubber gloves still on. The sting cooks out almost immediately. Free and tasty food – what’s not to like?

However, this soup is also worth making with other types of green vegetables at other times of the year – e.g. curly kale is in season September to March.

Using sweet potatoes – all or partly – also adds vital nutrients as well as extra taste to the soup.

Ingredients

  • 1 tbsp olive oil
  • 1 large leek, peeled and chopped OR 4 large shallots, peeled and chopped OR 1 small red onion, chopped
  • 700g/1½ lbs potatoes, peeled and chopped roughly – white, sweet or a mixture
  • 130g/5oz young nettle leaves – a few good (gloved!) handfuls – OR shredded spring greens OR shredded spinach OR curly Kale OR Swiss chard
  • ½ tsp allspice
  • 1 tsp dried marjoram or mixed herbs
  • 1/8 tsp (good pinch) nutmeg
  • 900ml/1¾ pints vegan stock
  • 2–3 tbsp dairy-free milk, e.g. soya, almond, oat
  • Salt and black pepper

Optional

  • Dairy-free yoghurt
  • Finely chopped parsley or watercress

      Method

      1. In a large saucepan, sauté the leek/shallots/red onion in the oil.
      2. Turn down heat and cover, cook for 5 mins until the onion is translucent but not brown. Add the spices and herbs and fry in for the last minute, stirring continuously.
      3. Add a little stock if necessary to prevent sticking.
      4. Add the potatoes and cook, covered for 5–10 mins.
      5. Stir from time to time, adding a little stock to prevent sticking.
      6. Stir in rest of stock and bring to the boil.
      7. Cover pan and leave to simmer on a low heat for about 20–25 mins or until the potatoes are cooked.
      8. About 5 mins from the end and add the nettles.
      9. Add dairy-free milk to soup and then blend everything thoroughly.
      10. Season to taste.
      11. Serve the soup hot in bowls, each with a swirl of dairy-free yoghurt and herb garnish if using.

      For more great ‘Soups and Sandwiches’, click here.

      Recipe details

      Serves: 4–6

      Prep time: 0 hr

      10 mins

      Cook time: 0 hr

      40 mins

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