Wild Nettle Soup
Get your gloves on for a forage to make this wild nettle soup.
You’ll need roughly half a carrier bag full to make this recipe. To prepare your nettles, use gloves and scissors to trim the leaves, then give them a good wash under a hot tap in a colander.
1 tbsp olive or cooking oil
1 onion, chopped
200g (~1 medium) leek, trimmed and chopped
200g (~1 medium) potato, peeled and chopped
750ml vegetable stock
100g nettle leaves, washed
1 tbsp butter
100ml double cream
Salt and pepper (to taste)
Select the SAUTE function, add the oil and allow to heat. Add the onion and stir regularly for ~2 minutes until it begins to soften.
Add the rest of the ingredients and stir to combine, then cancel the SAUTE function. To save time you can leave the sauté steps out, but we would recommend using this feature to maximise flavour.
Put the lid on and select the SMOOTH function.
When the program has finished, open the lid and give your soup a good stir, then close the lid and select the SMOOTH function again.
When the program has finished, open the lid and season to taste before serving.