Sending down our Roots and remembering the Soul

Nettle and Wild Garlic Soup

Half fill plastic bag full of Nettle leaves, nettle tops are best.

2 Good sized handfulls Wild Garlic

Butter to melt in pan.

1 Onion

2 Celery sticks

half a small size Celeriac

Garlic (Optional)

Salt and Pepper


Rice or 2 Rice cakes

Cream or creamy equivalent.

Melt butter in soup pan adding 1 chopped Onion, Celery, Celeriac, garlic(optional) and sweat for 10 mins. Add veg stock over Nettles and chopped Wild Garlic until submerged. Bring to the the boil then simmer for 5 to 10 mins. season with Salt, Pepper and level teaspoon of Nutmeg. Blend it all up along with half a bowl of cooked rice or simply crumble in 2-3 Rice Cakes. Simmer and season to taste. Add cream or equivalent upon serving.


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