Nettle Soup
Embrace the Wild: A Delicious Nettle Soup Recipe
Foraging for food is a wonderful way to connect with nature and enjoy the freshest, most seasonal ingredients. And when it comes to wild edibles, nettles are a true superstar! Don’t let their sting put you off – once cooked, nettles lose their prickle and transform into a nutritious and incredibly tasty ingredient. This Nettle Soup is a classic British dish, perfect for a light lunch or a comforting dinner. It’s packed with vitamins and minerals, and surprisingly easy to make.
Why Nettle Soup?
Nettles are incredibly good for you! They’re a fantastic source of iron, vitamin C, and various other nutrients. Beyond the health benefits, using foraged ingredients adds a unique flavour and a sense of adventure to your cooking. This soup is a brilliant way to introduce yourself to the world of wild food.
Gathering Your Nettles
When foraging for nettles, always wear gloves! Choose young, vibrant green nettle tops – these are the most tender and flavourful. Look for plants growing in clean, unpolluted areas, away from roads and pesticides. Only take what you need, leaving plenty for wildlife and allowing the plants to regenerate.
Making the Soup
This recipe is a simple, rustic take on Nettle Soup. It starts with a classic base of sautéed vegetables, simmered in stock until tender, then blended with the nettle tips for a vibrant green and incredibly flavourful soup. A squeeze of lemon juice brightens the flavours and adds a lovely freshness.
Serving Suggestions
Nettle Soup is delicious on its own, or served with a crusty bread for dipping. You can also add a swirl of cream or a dollop of yogurt for extra richness. A sprinkle of toasted seeds or a drizzle of olive oil adds a lovely finishing touch.
Frequently Asked Questions
Q: Are nettles really safe to eat?
A: Yes, once cooked! The sting disappears when the nettles are heated or dried.
Q: What part of the nettle do I use?
A: The young, tender tops are best. Avoid the stems, as they can be tough.
Q: Can I freeze Nettle Soup?
A: Absolutely! It freezes beautifully and is a great way to enjoy the taste of spring all year round.
Q: I don’t have access to fresh nettles, can I use frozen?
A: Yes, frozen nettles work well, though the flavour may be slightly less vibrant. Make sure to thaw them completely before adding to the soup.
Q: Can I add other vegetables to the soup?
A: Definitely! Leeks, potatoes, and carrots all work well. Feel free to experiment and add your own favourite vegetables.
Nettle Soup
Ingredients
- 1 tbsp oil
- 1 medium onion
- 2 medium carrots
- 4 cloves garlic
- 2 medium potatoes
- 1 cube stock cube
- 4 large handfuls nettle tips
- 1/2 lemon juice of
- to taste salt
- to taste pepper
Instructions
- Dice and sauté the onions, garlic and carrots in the oil until just softening and starting to take on some colour.
- Then dice and add the potatoes to the pot and generously cover the vegetables with water. Crumble in a stock cube and simmer with the lid on until the potatoes are soft.
- Add the rinsed nettle tips to the pot.
- Stir the nettle tip into the soup and simmer for just 2 or 3 minutes. Then add the lemon juice and blend the soup with an immersion blender.
- Taste and adjust the seasoning as needed with salt and pepper.
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