A Cup of Spring Soup

We just needed something warm and tasty today, this taste of spring soup did the trick. We’re lucky to have a ginormous patch of nettles at Kith and some wild garlic in the fridge. A campfire to cook this on adds a beautiful smoky flavour but of course isn’t necessary. Enjoy!

This is enough for 2 hearty mugs, plus a little extra… yeah, probably best for 3-4 normal sized portions.

You’ll need:

• 1 leek chopped into thin slices

• 1 medium onion chopped into small pieces

• A knob of butter

• 6-8 Charlotte potatoes chopped into cubes

• A handful of wild garlic leaves (ramsons)

• A cup of nettle tops

• 1 litre of veg stock

Method

1. In a saucepan soften the onions and leeks in the butter until they’re translucent

2. Rip up the nettles and wild garlic and add them into the pan and cook for another 2 minutes

3. Add the potatoes and stock. Bring to the boil then lower to a simmer. Cook until the potatoes are soft and almost falling apart.

4. Take off the heat, pour into cups and enjoy!