If you haven’t yet tried nettle soup then you really should. Don’t let the swamp colour put you off The nettles are perfect right now for picking, still very young and tender and there is heaps of wild garlic around too.
It tastes like a cross between asparagus and spinach, rich in iron and best of all, mostly free
200ml of veg stock
200ml of unsweetened almond milk
2 cups of nettle tops – washed
A few leaves of wild garlic
Lots of black pepper and salt to taste.
Sautee onion, throw in nettles and garlic, cook for 5 minutes, pour in the stock and milk, cook for another ten. Blend and season.
For a thicker soup you can add a diced potato or after cooking the nettles, stir in a tablespoon of flour to coat then slowly pour in the liquid whilst stirring. The quantities here make 2 servings.
For guidance on finding wild garlic, the link below is very helpful. If you are uncertain when finding wild food, please err on the side of caution and never eat something that you are not 100% sure that you have identified correctly.