power soup

Stinging nettle and wild garlic soup is an amazing nutritious soup with amazing properties and can be eaten as an appetizer or served as a dinner, together with bread. You can also freeze the soup and save it for later.

Luscious Wild Garlic and Nettle Soup

garlic leaves

onions (chopped)

olive oil

leek (diced roughly)

celery (roughly sliced)

carrot (roughly diced)

vegetable stock (I have used homemade unsalted)

potato (optional)

salt

black pepper

thyme (fresh from my garden)

butter (optional *)

tbsp double cream (optional but delicious add if used)

Prepare the nettles and if these aren&#39;t super young, remove the nettle stems using gloves or cut them off using scissors.

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.

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.

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

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.

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

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!

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