Serves 4


  • 1 tbsp olive oil, plus extra for drizzling

  • 1 onion, chopped

  • 1 carrot, diced

  • 1 leek, sliced

  • 1 large floury potato, diced

  • 1l vegetable stock

  • 400g stinging nettles, washed, leaves picked 

  • 50ml double cream


  1. Heat the oil in a large saucepan over a medium heat. Add the onion, carrot and leek and cook for 15 minutes until the vegetables start to soften. Add the stock and potato and cook for a further 10-15 minutes until the vegetables are cooked through

  2. Add the nettle leaves, simmer to wilt then blend the soup. Season to taste, then stir in cream. Serve the soup drizzled with extra oil.

TIP: When foraging and preparing nettles it is best to wear gloves to avoid any skin irritation as nettles will retain their sting until cooked