Nettle-Ramsons-Spinach Soup

The humble stinging nettle grows wild in Ireland and is often vastly undervalued for its health giving properties. Nettles are an ideal spring tonic rich in Vitamins B-complex, Beta-carotenes (Vitamin A), Vitamin C. They help to increase your energy and contain high amounts of iron, chlorophyll and copper.

Ingredients

• 150 -200g young nettle leaves/ramsons (wild garlic)/spinach

• 50g extra virgin olive oil or butter

• 1 medium sized onion

• 250g cooked potatoes peeled and diced

• 900ml dairy free milk like rice milk or oats milk or vegetable broth

• 1 tsp each of chopped fresh marjoram, sage and lemon thyme or 1/2 tsp each dried

• 1 dessertspoon fresh chopped lovage (1/2 tsp if dried) - optional

• 2-4 teaspoons vegetable stock powder (e.g. from Marigold)

• 2 tbsp dairy free cream(optional)

• 2 tbsp chopped fresh parsley

 Method

1. Handle nettle plants with care – they do sting

2. Pick only the fresh young leaves at the top of the nettle and wear gloves.

3. Remove stalks and wash leaves.

4. Heat the oil in saucepan and add chopped onion and cook gently until transparent.

5. Add the nettles, ramsons and spinach and cook gently for about 5-10 minutes.

6. Add the chopped potatoes, the herbs and the milk and simmer for another 10 minutes or until the potatoes are tender.

7. Allow the mixture to cool and then put into a liquidizer and blend.

8. Return to saucepan, add some vegetable broth if you like and heat gently

9. To serve add a dash of the dairy free cream (optional) and some parsley. Enjoy!

Tip: You can replace potatoes with celeriac, parsnip, sweet potato or turnip or use a mix of root vegetables. You can vary the greens using just nettles or mix them with kale or other veggies or herbs.

Tip: You can add calcium rich Alaria seawed or mixed seaweed flakes to increase the nutrient content of this soup.

Note: Make sure the nettles and ramsons you are collecting are away from roadsides.