Liz’s Nettle Soup

We’ve been enjoying some Nettle Soup lately. Perfect season for nettle soup!

1lb of nettles, potatoes, onions, garlic, veg stock, nutmeg and yoghurt.

Make sure your nettles are young and tender – just the tender ends of the stocks. Older nettles are woody and hard to blitz up and won’t taste nice. Pick the nettles well away from dog walkers for the obvious reasons.

Chop the onions, potatoes into cubes, add the minced garlic, and sweat until the potatoes are soft. Don’t burn the onions, they should just be soft as well. Add the nettles, and cover with the veg stock until the leaves are just covered with the liquid. Bring to a boil then simmer until all looks well cooked. Nettles should be like cooked spinach. Blitz in a food processor until everything is very smooth and minty green. Serve with a dollop of yoghurt and a sprinkle of nutmeg.

We made a bunch and froze it for eating later in the year. Nettles aren’t very nice after May, so this is the perfect time to make a batch of soup.