Super Spring Soup

I’m often asked, on my walks how I’ve made the things I bring along for people to try- mushroom pâté, picked seeds, wild kimchi and warming soups are some of the favourites. Here’s the recipe for a very tasty soup I’ve been dishing out during the colder months. It’s different every time, depending which leaves I’ve  foraged that day. I added some favourite dried ingredients and just played with the flavours, following my instincts. Whoever said don’t play with your food? Feel free to adapt this recipe according to what you have at hand, wild or bought. I don’t recommend picking Wild Chervil AKA Cow Parsley or Alexanders unless you know the carrot family very well- you might instead use Parsley and Celery.

Ingredients:

Nettles (tips) – Main leafy ingredient

Cleavers – a handful of tips from younger plants

Alexanders leaves – a few sprigs

Wild Chervil (Cow Parsley) – a handful of leaves

Wild Garlic – less or more depending on desire taste

One large potato

One large onion

Coconut oil for cooking

Truffle Salt

Pepper

Dried Seaweed

Miso paste

Nutmeg

For topping/garnish:

Pickled wild garlic seeds

Lovage seeds

Mixed bought seeds

Olive oil

Wild Chervil

Coconut yogurt

Wild garlic flowers

Method:

Lightly sauté your onions for a few minutes then add potatoes.

Add water and stock, turn up the heat to bring to a boil, reduce heat and simmer until the potatoes are getting close to cooked. At this point add your chopped Garlic, Nettles and Alexanders then cook for few minutes more.

Allow to cool then whizz soup with a handheld blender. Reheat and add more miso paste if required.

Serve in pretty bowls with any or all of the suggested toppings.