My garden is overrun with nettles at the moment so, as the saying goes, “eat them to beat them”! This is certainly the greenest food I have ever eaten but, oh my, I did not expect it to be this delicious!! With 7 x more Vit C than oranges, 3 x more iron than spinach, and almost as much protein as soybeans, nettles are undoubtedly a 5 star superfood! So, get your gloves on and get chomping!!
Nettle Soup (2 large bowls)
(Adapted from Felicity Cloake’s recipe)
- 200-250g nettle tops (top 6 leaves or so if older plants, or whole young nettles)
- Wild Garlic leaves (if available)
- 1-2 Tbs Rapeseed oil
- 1 decent sized onion chopped
- 2 Tbs flour
- 400 ml oatmilk
- Sea salt to taste
- 250 ml veg stock (I used fava bean umami paste stock left from a veggie stew)
It’s okay to use the nettle stems (if not too thick) as well as the leaves. Wash them all thoroughly in a tub of cold water. Then, cook the nettles and wild garlic leaves in boiling, salted water for 4 mins before plunging again in cold water to blanch (stop them from cooking further).
Then take handfuls of the nettles (and wild garlic) and squeeze as much water out as you can.
Heat the oil in a frying pan and cook the onion. Add the flour and mix in well to form a paste. Add the milk in gradually, stirring all the time. Simmer until the sauce starts to thicken adding in the stock as you go. It should have gravy consistency.
Add nettles, wild garlic, plus sauce to the food processor and blend well. Return to saucepan to reheat gently. Check seasoning. Serve and be amazed!