Nettle Soup Recipe

The cost of living is a consideration for everyone. Part of the disconnection from our food is that everyone expects our food to come picked for us. So here’s a task, let’s go picking some of it ourselves, for free it is really low carbon food. 

For some people, washing and eating nettles is an alien concept. Yet in our gardens, woodlands, parks and in our verges are nettles, one of the most delicious and nutritious plants that there is, is right there under our noses. I think if you are disempowered then you will find that there are myths that will tell you it is expensive to eat in an ethical and sustainable way. Skeptics assert that eating healthily for less is the privilege of the middle classes. I’m not sure my grandparents would agree with that, what with nettles also being free.

You will find this soup is not only full of flavour, but also very inexpensive to make and it a natural source of iron and folate.  (Your soup also becomes even more cost effective if you make your own stock too). If you compare the taste of nettles to spinach, they are remarkably similar, however foraged wild nettles are far more sustainable.  In most instances nettles grow in verges, and ditches, so you can expect to find them even in urban areas; and if you pick them whist out on a walk there is no carbon footprint.  Unlike commercially produced spinach, they don’t require any fertilizer, pesticides, refrigeration or plastic packaging.

So stick some boots on, grab a bag, rubber gloves and a pair of scissors, because the foraging is a wonderful way to connect with the planet you are part of and it is also, (providing you don’t sting yourself) great fun. Tip – if you do get stung then antihistamine helps.

• 200g Young nettle tops
• 30ml Oil ( I use olive oil but any will do)
• 2 Medium onions, finely peeled chopped
• 3 Cloves of garlic, finely chopped (reserve one to add just before blending)
• 2 Large potatoes cubed and chopped
• 1.5 Litre vegetable (or chicken) stock
• 1 Tsp sea salt
• Pepper  (to taste)
• A can of beans ( I like to use cannelloni beans)
• 6 Heaped tbsps yoghurt or sour cream to finish ( Optional)
• Finely chopped mint for garnish (Optional)

Using rubber gloves carefully pick through the nettles, washing them thoroughly.  Strip the leaves form the tougher stalks and disregard them.

Heat the oil in a large heavy base pan over a medium heat, add the onion, leek, bay leaves and 2 of the garlic cloves and sauté until soft. Add the potatoes and stock, cover and simmer for 14 minutes. Then add the nettles, simmering for three more minutes until the potatoes are cooked and the nettles are tender. Add your beans and the remaining garlic and season with salt and pepper. Lastly purée the soup and check the seasoning.

Serve warm topped with a dollop of yoghurt and a good sprinkling of mint, ground black pepper and a large slice of toasted sourdough.