Foraged Nettle Soup

After some great advice from my friend Pat about what food could be great to continue me on my skin cleanse journey I decided to go foraging for nettles.
When I have thought of foraging I have always imagined some great long adventure where you find all the magic wild food treats in the forest. Turns out really … when it comes to nettles … it just means walking round the back of my house to the field and picking some from anywhere. Nettles are everywhere right now. Literally everywhere. So I decided to head over to the Cross o’ Cliff public orchard to get my nettles, hoping to find some as free from pollution as possible in a city.

It’s so amazing to find something so in abundance and totally free everywhere right now that you can also eat and has so many health benefits. I wish I had put two and two together sooner. Nettles’ have the ability to help to detox the body, and among so many other health benefits, can help to heal the skin.  This is something I am in need of. Nettles can also will help to boost your immune system, tackle inflammation, ease cramps and bloating during menstruation and boost circulation. So trying to incorporate it into your diet, especially during spring when it is new and fresh and everywhere, is a great idea.

• Half a carrier bag of nettle tops (about 200g)
• 1 tsp cold pressed rapeseed oil
• 1 large onion, sliced
• 2 cloves of garlic, sliced
• 2 medium potatoes, peeled and chopped
• 1 carrot, chopped,
• 1 litre vegetable stock
• 1/2 can coconut milk
• Salt and pepper to taste

1. In a large crock pot or large stock pot heat the oil on a medium heat and add the onions. Cook slowly for 5 -7 minutes until softened.
2. Add the garlic, potatoes and carrot and stir, cooking for a couple more minutes before adding the vegetable stock
3. Once the stock is added, heat until simmering and add the nettles into the pot.
4. The nettles will be overflowing out of your pan, but as they cook they will start to reduce and you will be able to mix them into the stock. Simmer gently for 20 minute, until the potatoes are soft
5. Blend soup with either and immersion blender or in a blender or food processor until smooth. Season with salt and pepper to taste
6. Serve with a swirl of coconut milk on the top and enjoy.

Yields 4 portions