I’ll be going out today to pick a basket full of nettles and make another pot of nettle soup.
Nettles are one of the most useful plants. The young tops are delicious and nutritious, a natural mineral and vitamin supplement. Just what we need in spring!
Nettle tops are best in spring, but if you cut them back repeatedly they will give you fresh shoots throughout the summer.
I use gloves to pick just the top 2 inches, so the plant can easily regrow. You could also use a pair of scissors to snip and then lift them with the into you bag or basket – no gloves needed!
Then you go home, wash the nettles and make the soup. Here’s my trusted recipe:
1 tbsp olive oil
1 medium onion or half a big one
¼ cup of oats, can be gluten free
½ litre of vegetable stock (½ a litre boiling water and 2 tsp stock powder)
75 gr nettle tops
freshly ground pepper
freshly ground nutmeg
good quality salt to taste
- Chop the onion and leek finely
- Heat the oil or butter over medium heat
- Add the onion and leek and stir until they start to glaze
- Add the vegetable stock and cook for another 7 – 10 minutes
- Add the nettles and the oats and simmer gently for 5 more minutes
- Use a hand held blender to wizzzz it all up
- Season to taste with salt, pepper and nutmeg
- Serve and enjoy!
- Add a chopped up carrot
- Use diced potatoes or leftover rice instead of oats. They all work well as a thickener
- Add some cream, butter or coconut yoghurt
- Garnish with chopped chives or wild garlic