Wild garlic & nettle soup

Wild garlic & nettle soup

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Prep: 15 mins Cook: 35 mins

Easy

Serves 4 - 6
Forage for some fresh spring greens and simmer with finely diced vegetables to make this vibrant, healthy, low-fat green soup

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving (4)

  • kcal189
  • fat10g
  • saturates4g
  • carbs16g
  • sugars10g
  • fibre6g
  • protein6g
  • salt1g
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Ingredients

  • 1 tbsp rapeseed oil, plus extra for drizzling
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 leek, finely diced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 celery sticks, thinly sliced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 carrot, finely diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 small potato, peeled and diced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1.2l good-quality vegetable stock
  • 300g young nettle leaves
  • 200g wild garlic leaves (keep any flowers if you have them)
  • 3 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

Method

  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.

  2. Pour in the stock and simmer for 10 mins. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for 2 mins.

  3. Remove from the heat and blend using a stick blender or tip into a blender. Return to the heat and stir through the milk, 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.

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Comments, questions and tips

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catie74
11th May, 2015
We have loads of wild garlic in the garden ( well we did but the kids keep picking and munching it) Have been making similar soups for years and the whole family enjoy them. lovely when using the flowers sprinkled in the bowl before serving
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