Nettles offer a range of vitamins and minerals which help to fight inflammation. This fresh green soup will reignite the forager within you! So take the sting out of nettles and give them a try, you won’t be disappointed!
1 litre vegetable stock
1 onion, finely chopped
2 garlic cloves, peeled and chopped 1kg frozen peas
1 handful (gloveful!) nettles (when in season: autumn/spring)
Heat the litre of stock in a medium-sized saucepan.
In another saucepan, heat the oil over a gentle heat.
Add the onion and sweat for about 10 minutes until translucent.
Add the garlic and cook for a further 2-3 minutes.
Add the peas and pour over the stock. Bring to the boil and then reduce the heat and simmer for 5 minutes.
Add the fresh mint and nettle.
Liquidise using a hand blender.
Sit back & enjoy!