Get your gloves on to forage for wild plants like nettles – once cooked they have a spinach or cabbage flavour
Prep:20 mins
Serves 4 – 6
1 tbsp olive oil, plus extra for drizzling1 onion, chopped1 carrot, diced1 leek, washed and finely sliced1 large floury potato (Maris Piper or similar), thinly sliced1l vegetable stock400g stinging or Dead nettles, washed, leaves picked (see tips below)50g butter, diced50ml double cream
STEP 1Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, leek and potato, and cook for 10 mins until the vegetables start to soften. Add the stock and cook for a further 10-15 mins until the potato is soft.STEP 2Add the nettle leaves, simmer for 1 min to wilt, then blend the soup. Season to taste, then stir in the butter and cream. Serve the soup drizzled with extra oil and scattered with dead nettle flowers, if you have them.
