Step 1

Prepare the nettles and if these aren't super young, remove the nettle stems using gloves or cut them off using scissors.

Step 2

Wash the nettles thoroughly in a super large bowl or container. I sometimes use the sink to wash them. Most of the time just a rinse is not enough. Do the same with the wild garlic leaves.

Step 3

In a soup pot, heat up olive oil and butter if using, add the chopped onion, leek, carrot, diced celery sticks and cubed potatoes. Cook for a good 10 minutes.

Step 4

Pour in the stock and thyme. Bring all to a boil. Allow it to simmer for 10 minutes.

Step 5

Add the nettle leaves and boil for a further 2 minutes. Fish out the thyme sprigs from the soup. Add the roughly chopped garlic leaves and simmer for 2 more minutes.

Step 6

Blend all the ingredients with a hand blender so it becomes a smooth soup.

Step 7

Add a drizzle of single or heavy cream. Season with salt and pepper to taste and serve while nice and hot. This is however a fantastic option for a cold soup on a hot, torrid day!