Heat the oil in a large soup pot on a medium heat.
Add the onion, carrot, leek and potato and cook for 10 minutes, stirring occasionally.
Add the vegetable stock and cook for a further 10-15 mins, until all the vegetables soften, then reduce the heat to simmer.
Add the nettles and continue to simmer until the nettles wilt.
Using a hand blender or traditional blender, blend the soup mix until smooth.
Season to taste and add the butter and cream, stirring until combined.
When serving, drizzle the soup with extra oil (optional).
When cooked, nettles have a cabbage-like taste so definitely do not be afraid to experiment with this recipe!
The difference between dead nettles and stinging nettles is dead nettles have purple
flowers growing from them and they will not sting you; stinging nettles are a green
plant with a more furry appearance due to their stingers which can definitely sting you, so
make sure to be careful and know the difference!
When picking nettles, ensure you wear gloves (especially for stinging nettles) and try not to pick too many, as, although we may not be that fond of nettles
ourselves, wildlife love them, especially butterflies!
Preparation: 20 mins
Cooking: 30 mins
1 tbsp olive oil, (make sure to have extra for drizzling)
1 large Albert Bartlett Rooster potato, peeled and sliced
1 leek, washed and sliced
1 carrot, diced
1 onion, chopped finely
1L of vegetable stock
50ml double cream
400g stinging or dead nettles, washed and leaves picked