Don't let those stingers put you off – once cooked, nettles lose their sting and offer a deep, earthy flavour that's packed with nutrients. This soup is proper warming stuff for those slightly chilly foraging days.
• 4 large handfuls young nettle tops (wear gloves when picking!)
• 2 tbsp olive oil
• 1 large onion, diced
• 2 leeks, sliced
• 3 cloves garlic, minced
• 500g potatoes, peeled and diced
• 1.5 litres vegetable stock
• Salt and black pepper to taste
• Oat cream to serve (optional)
1. Wearing gloves, wash the nettles thoroughly, then blanch in boiling water for 2 minutes until wilted.
2. Drain, refresh under cold water, and roughly chop.
3. Heat oil in a large pot and gently fry the onion and leeks for 8-10 minutes until softened.
4. Add garlic and fry for another minute.
5. Add potatoes and stock, bring to a boil, then simmer for about 15 minutes until potatoes are tender.
6. Add the chopped nettles and simmer for another 5 minutes.
7. Blend until smooth using a hand blender or food processor.
8. Season to taste and serve with a swirl of oat cream if desired.
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