Spring Nettle Soup
This is vibrant green, healthy and garlicky - a great soup to make quickly on a weekday evening. It mostly uses store cupboard ingredients and nettles, which if your gardens like ours, are in abundance in spring. Wear gloves! And look for new lighter shoots that appear in late March – May.
2 Garlic cloves - sliced
1 tbsp neutral oil
1 rib celery / half a leek
300ml Boiling water
1 Stock pot (chicken / vegetable / ham)
200g potatoes - peeled and grated
60g frozen spinach
2 (gloved) handfuls of nettle tops
Sour cream (or vegan equivalent) for optional garnish
Celery seeds for optional garnish
20 minutes, serves 2, vegan & gluten free
Greedy Pig Catering
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