I love nettle soup and try to have it at least 3 times in the spring when the new nettle leaves appear. Nettles are full of vitamins and minerals and have been used as a treatment for arthritis and as a blood tonic for generations. Only pick new young leaves as the older leaves can get quite fibrous.
3 medium leek or 2 large leeks washed and roughly chopped
1 kg potatoes washed
1 ½ l water
2 veg stock cubes
2 good handfuls of nettle leaves roughly chopped
Salt and pepper
Step 1 Roughly chop the potatoes (I usually leave the skins on unless they are manky)
Step 2 Fry the vegetables in the butter for a few minutes over medium heat until they start to brown.
Step 3 Add the stock cubes and water to the pot and cover
Step4 simmer on a medium heat until the potatoes are soft
Step 5 Add the nettles and stir in well – the nettles should soften immediately.
Step 6 Blend to a smooth consistency
Step 7 add salt and pepper to taste
Serve with crusty bread and I like to add a dollop of greek yougurt and a drizzle of olive oil.
For a vegan version of the soup just swop out olive oil for the butter.
For a meattastic version use chicken stock instead of veg stock and add chopped cooked chicken to the finished soup.
I sometimes substitute half of the nettles with cleavers for a mixed spring green soup.