Spring finally feels like it’s here! To celebrate I’ve made some wild soup, as in stinging nettle (yes they are tasty) and wild garlic (amazing stuff – and this is the best time of year to eat it!)
I can’t claim that this is entirely wild, in fact the potatoes, cream, butter and spices are quite tame. The nettles however were not as simple, they nipped at me and leapt out of the colander as I washed them. Nettle stings are supposed to prevent arthritis though, so I won’t complain. But it might be advisable to wear rubber gloves!
They are really worth the trouble – they contain more protein than other vegetables and are really high in iron. Because of this they are a great tonic if you are feeling a bit low. They are reputed to have beauty benefits too, such as shiny hair and clear skin, as well as being good for eczema. So by adding fresh wild garlic you have yourself a doubly powerful super-food soup.
It was such an intense zingy green – the photo doesn’t do it justice.
- 4 medium potatoes – you can peel them if you like but the skins add more fibre – (if you want it to be lower GI you could use celeriac or swede)
- 500g stinging nettle tips – this saves you from taking the leaves off the tough stalk
- 2 big handfuls of wild garlic
- one white onion
- a dash of double cream – or to taste
- 1.5 litres of boiling water – or enough to cover
- olive oil
- salt and pepper to taste
- 1tsp coriander seeds
- 1tsp of fenugreek seeds
- 2tsp mustard seeds
You could replace the spices for any others you have lying around, or just use a little mustard instead of the seeds. If you don’t want to use cream you could replace 500ml of water for skimmed milk.
- Start by cooking the onion on a medium-low heat in the butter, oil and seasoning.
- Add the spices and wait until the onion turns translucent.
- Add the diced potato.
- Add your nettles, half the wild garlic, cream and cover with water.
- Allow to simmer for about 20 minutes, or until the potatoes are cooked.
- Blend and serve.
Easy peasy. Enjoy!