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.
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
Pickled wild garlic seeds
Mixed bought seeds
Wild garlic flowers
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.