This soup is seasonal, nutritious, and full of healthy goodness. It can even be eaten cold.




  • 1-2 tbsp olive oil, plus extra for drizzling
  • 2 medium shallots or 1 large onion, chopped small
  • 1 leek, finely diced
  • 2 celery sticks, thinly sliced
  • 1 medium carrot finely diced
  • 1 large or 2 small/medium potatoes, peeled and diced
  • 300-500g young nettle leaves
  • 200g wild garlic leaves (keep any flowers if you have them)
  • 1-2 litres of vegetable stock (made fresh or by heating the water with a tablespoon of organic vegetable stock)
  • sea salt and pepper for seasoning
  • 1 large bay leaf
  1. Heat the oil in a large saucepan on medium heat (ensuring it doesn’t heat to smoking). Add the shallots/onion, leek, celery, carrot, potato, bay leaf and a good pinch of salt, and stir until everything is well coated with oil. Cover and sweat on low heat for 15-20 mins, stirring every so often to make sure that the vegetables don’t stick to the bottom of the pan.
  2. Pour in the stock and simmer for 15 mins or until all vegetables are well cooked. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for a few more minutes. Don’t overcook or they will lose their bright green colours.
  3. Remove from the heat and blend using a handheld stick blender, adding the pepper and any additional salt if needed. Pour into bowls and drizzle with a little olive oil, then top with a few wild garlic flowers, if you have them.


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