Foraged Nettle Soup

You just need to look at the dark green colour of stinging nettles to know that they are packed with goodness! If you are in the city, find a public green space and look for the nettles! Take some rubber washing up gloves with you so you don’t get stung. If you have never cooked with nettles before, don’t worry as the sting comes out when you cook them! Enjoy your foraged free dinner!


Cooks InPrep time: 5 minutes | Cooking time: 10 minutes


1 clove garlic, finely chopped
½ red onion, finely chopped
1 leek, cut into 1cm rounds
1 tbsp sunflower oil
¼ tsp fennel seeds
70g tender stem broccoli
200g cleaned nettle leaves
1 tsp vegetable Boullion in 700ml water
6g parsley
Pink salt and pepper to season
For the tahini swirl (optional)
1.5 tbsp tahini
Juice 1/2 a lemon
3 tbsp water


  1. Sautee the garlic, onion, leek and fennel seeds in the sunflower oil for around 3 minutes until they begin to soften.
  2. Add 250ml of stock and the broccoli and leave to come to a boil on a medium
  3. Heat for 3-4 minutes.
  4. Add the rest of the stock and the nettle leaves. Leave to boil for 4 minutes until
  5. The leaves are soft. Then add the parsley and a pinch of pink salt.
  6. Take off the heat and blend up until completely smooth.
  7. Simply whisk all of the ingredients for the tahini swirl together until smooth.
  8. Serve either with your tahini swirl or a handful of wild salad leaves.
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