Many of us taking our daily walks are noticing the very strong signs of spring with new growth everywhere. Two classic woodland and hedgerow ingredients are at their best for picking in early spring, nettles and wild garlic, both are packed with goodness and combined, they make a very tasty and healthy lunch. It can be incredibly satisfying to forage and make something delicious, with no needs for a shopping trip. Add a few extra vegetables, whatever you have at home.
Stinging nettle has been a staple in herbal medicine since ancient times. Most concentrate in the growing tips, the plant contains a high content of nutrients including vitamin A, vitamin C (ten times more than apple) and vitamin K along with easily absorbed calcium and iron. The plant has been associated with relieving muscle and joint pain, strengthening bones, boosting hearth health, kidney, urinary and prostate health and strengthening immune function.
The main health benefits of wild garlic is its effectiveness in reducing blood pressure, therefore, heart disease and the risk of stroke. Although all garlic has this property, wild garlic has the greatest effect on lowering blood pressure.
DO WEAR GLOVES TO PICK NETTLES. You just need the tips (top four leaves). With the wild garlic, just pick the leaves and the leave the bulb where it grows. Wash all the leaves thoroughly in a sink full of cols water, whilst wearing rubber gloves. This recipes taken from BBC Good Food http://www.bbcgoodfood.com/recipes/wild-garlic-nettle-soup and there are many others online
I like my soup to have some texture therefore I add some chopped carrots, potatoes, leek and celery. You can omit this if you like a smooth soup.
Ingredients:
- 2 tbsp olive oil
- 30g butter
- 1 onion, finely diced
- 1 leek, finely diced
- 1 medium size potato, peeled and diced
- 1 large carrot, peeled and diced
- 2 celery sticks, diced
- 1.2l vegetable stock
- 350g young nettle leaves
- 200g wild garlic leaves
- 5 tbsp milk or cream
Method:
Heat the oil and butter in a large saucepan. Add the diced onion, leek, celery, carrot, potato and a good pinch of salt, and stir until everything is well coated. Cover and sweat gently for 15-20 minutes, stirring every so often to make sure that the vegetables don't catch on the bottom of the pan.
Pour in the stock and simmer for 10 minutes. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for another 10 minutes.
Remove from the heat and blend using a stick blender or tip into a blender. Return to the heat and stir through the milk. At this point if you like a chunky vegetables in the soup, add the preboil vegetables, then taste for seasoning. Let it simmer for another 5 minutes, stir frequently.
Ladle into a bowls and drizzle over some milk or cream, then top with a few wild garlic flowers, if you have them.