Healthy soup recipe for 4 - 6 people, takes only 35 mins; recipe has rapeseed oil, butter, onion, leek, celery, carrot, potato, vegetable stock, nettle leaf, wild garlic leaf and milk.
Wild garlic & nettle soup
Course: Healthy soup
Servings
4 - 6
servings
Prep time
15 mins
Ingredients
- Onion: 1 onion, finely diced
- Vegetable Stock: 1.2l good-quality vegetable stock
- Milk: 3 tbsp milk
- Carrot: 1 carrot, finely diced
- Butter: 25g butter
- Rapeseed Oil: 1 tbsp rapeseed oil, plus extra for drizzling
- Potato: 1 small potato, peeled and diced
- Leek: 1 leek, finely diced
- Celery: 2 celery sticks, thinly sliced
- Nettle Leaf: 300g young nettle leaves
- Wild Garlic Leaf: 200g wild garlic leaves (keep any flowers if you have them)
Directions
- Heat the oil and butter in a large saucepan. Add the onion, leek, celery, carrot, potato and a good pinch of salt, and stir until everything is well coated. Cover and sweat gently for 15-20 mins, stirring every so often to make sure that the vegetables don't catch on the bottom of the pan.
- Pour in the stock and simmer for 10 mins. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for 2 mins.
- 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. Ladle into bowls and drizzle over a little extra oil, then top with a few wild garlic flowers, if you have them.
