Nettle and Wild Garlic Soup

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, nettle and wild garlic soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Nettle and Wild Garlic Soup is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Nettle and Wild Garlic Soup is something which I have loved my whole life.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Add the stock and bring to the boil. Don't pick nettles with thick woody stems; go for the succulent green stems and only the top third of the plant.

To begin with this particular recipe, we must prepare a few ingredients. You can cook nettle and wild garlic soup using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Nettle and Wild Garlic Soup:
  1. Make ready 200 g Young Nettle Leaves
  2. Prepare 250 g Wild Garlic Leaves
  3. Make ready 2 Potatoes
  4. Get 1 Large Onion
  5. Make ready 2 Cloves Garlic
  6. Get 1 Lemon
  7. Get 1-2 Veggie Stock Cubes
  8. Take 2 Tsp Salt
  9. Get 1 Tsp Nutmeg
  10. Make ready 1 Litre Boiling Water
  11. Take 25 g Vegan Butter
  12. Make ready Black Pepper (to taste)

Add the celery, carrots, nettles, wild garlic and stock. My nettle and wild garlic soup recipe is fairly basic and you are welcome to add other ingredients or swap things around. Use chicken stock instead of vegetable stock, add leeks as an extra vegetable or use rice instead of potato to bulk up the soup. You can also add a handful of foraged mushrooms if you have any.

Steps to make Nettle and Wild Garlic Soup:
  1. Wash the wild garlic and nettles. When the nettles are wet they won't sting so only handle them without gloves when wet. Peel and dice the potatoes and dice the onion and garlic.
  2. Melt the butter in a saucepan and add the onion and garlic to the pan with a pinch of salt for 5 minutes until soft.
  3. Add the potato and cook for another 5 minutes. Place the lid on the pot to make the vegetables sweat. Stir occasionally to ensure they don't stick to the bottom of the pan.
  4. Add the stock cubes to the boiling water and add to the saucepan. Season with the rest of the salt, nutmeg and half of the lemon juice. Simmer for 10 minutes.
  5. Add the nettles and wild garlic and rest of the lemon juice (if you like it). Simmer for a further 5 minutes (or until the potato is soft).
  6. Blitz until smooth and season with pepper. Enjoy!

Use chicken stock instead of vegetable stock, add leeks as an extra vegetable or use rice instead of potato to bulk up the soup. You can also add a handful of foraged mushrooms if you have any. Remove from the heat and blend using a stick blender or tip into a blender. Return to the heat and stir through the milk, then taste for seasoning. Vegetable stock, butter and salt & pepper.

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