It’s that lovely time of year when everything ‘springs’ back into life again after the terror of the winter frost…
Our first year here, and we have discovered we have an abundance of something that is rich in vitamins, and free!
We have stinging nettles as well as some that aren’t, but for this recipe I stuck with the stinging pieces of hell! (ALWAYS WEAR GARDENING GLOVES!)
I enjoyed a lovely forage under our hedges for a great supply of fresh, dark green nettles, then it was time to set off on my soup making mission!
So here is the somewhat delayed recipe! (Sorry followers!)
- 200g of Nettle Tops (the smaller leaves towards the top of the plant!)
- 40g Butter (Vitalite here)
- 1 Onion (Chopped)
- 2 Leeks (Chopped)
- 2 Cloves of Garlic (Crushed)
- 2 Small Celery Sticks (Chopped)
- 1ltr of good quality Veg Stock
- 4 Tbsp White Rice
- Oatly Creme Fraiche & Chives for Dressing
- Wash nettles (STILL WITH GLOVES!), keep all the leaves and discard the tough stems.
- Melt butter in pan, and throw in onion, leek and garlic and cook on low for around 10 mins, until soft but not browned.
- Add celery, stock and rice and cook for another 10 mins, keep stirring occasionally.
- Add the nettles and some seasoning, and cook for another 3-5 mins or until the nettles have all wilted and the rice has cooked.
- Remove from heat and blend in a food processor. I had to do it in 2 batches.
- Serve! Add some creme fraiche (oatly if you’re vegan!) and a sprinkling of chives, and ENJOY!