Potato and nettle soup

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

Optional garnishes:
Dairy-free yoghurt
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.

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