Serves 6
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  1. Wash all the leaves thoroughly in salted water, removing any coarse stalks or ribs. Keep the nettles separate. Prepare the cabbage, in the same way, shake dry and finely chop.
  2. Melt the butter in a large saucepan and gently sweat the onions, garlic, spinach, cabbage, sorrel and thyme. Add the potatoes and the stock, or milk and water, and simmer until the potato is soft.
  3. Then add the nettles and cook until they are tender. This will take about 30 minutes. Liquidise, add the cream, adjust the seasoning and serve.

Note:
Dandelion Leaves can be used as an alternative to Young Nettles, if you wish.
Milk and Water can be used as an alternative to Chicken stock, if you wish.

Nutrition Facts

TOP TIP:
Give yourself a spring boost with this green soup using the early shoots of nutrient-rich herbs. Vary the ingredients according to what can be foraged or found in the shops.

IrishFreezer-friendlySoupLunch & snacksCuisinesVegetarian

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