WILD GARLIC AND NETTLE SOUP

A poor man’s soup foraged from the hedgerows

Although the warmer days are looming, it is still important to protect our energy and nourish our stomach and spleen with fluid based, warm foods. Raw, cold foods make our system have to work harder, which in turn depletes our Qi/vital energy.

This soup is the perfect combination of yin and yang. The earthy, zingy flavours of the nettle and wild garlic honour the sour, lighter flavours we must begin to welcome in Spring, whilst the warming energy of the soup continues to nurture and nourish our Yin.

• 1 tbsp rapeseed or olive oil

  plus more for drizzling

• 25g butter

• 1 onion - finely diced

• 1 leek - finely diced

• 2 celery sticks - thinly sliced

• 1 carrot - finely diced

• 1 small potato - peeled and diced

• 1.2l good-quality vegetable stock or chicken stock

• approx 300g young nettle leaves

• approx 200g wild garlic leaves

• yoghurt/cream (optional)

• salt & pepper

• lemon juice

You can swap out the potato for a jar of white beans instead if you like. Watercress also works as a lovely addition if you have it.

• step 1

  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.

• step 2

  Pour in the stock and simmer for 10 mins. Add the nettles in several batches - using the leaves and stems, stirring, then add the wild garlic leaves and simmer for 2 mins but avoid bringing it to boil.

• step 3

  Remove from the heat and blend using a stick blender or tip into a blender. Option to stir through some cream, yoghurt or milk if you wish, 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, black pepper and a squeeze of lemon.