The recipe below is from the Vegetarian Recipe club.
Potato and nettle soup
1 tbsp olive oil
130g/5oz young nettle leaves
1 large leek, peeled and chopped, OR 4 large shallot OR a medium onion
2-3 tbsp dairy-free milk
Salt and black pepper
700g/1.5 Ibs (we used 350g/0.75lbs) potatoes,peeled and diced
900ml/1.75 pints pints vegan stock
Finely chopped parsley or watercress
1 In a large saucepan, saute the leek/shallots/onion in the oil.
2 Turn down heat and cover. Cook for 5 minutes until the onion is translucent but not brown.
3 Add a little stock if necessary to prevent sticking.
4 Add the potatoes, and cook, covered for 5-10 minutes.
5 Stir from time to time, adding a little stock to prevent sticking.
6 Stir in rest of stock and bring to the boil.
7 Cover pan and leave to simmer on a low heat for about 20-25 minutes or until the potatoes are cooked.
8 About 5 minutes from the end, add the nettles.
9 Add non-dairy milk to soup and then blend thoroughly.
10 Season to taste.
11 Serve the soup hot in bowls, each with a swirl of yoghurt and herb garnish if using.