Spring green soup

Spring green soup Easy Food

Serves 6
Large handful of sorrel leaves
Large handful of spinach
Handful of young nettles or dandelion leaves
Heart of a small green cabbage
55g butter
2 onions, finely chopped
2 garlic cloves, chopped
Fresh thyme, chopped
2 potatoes, peeled and chopped
1l chicken stock, or milk and water
150ml whipping cream
Salt and freshly ground black pepper

  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.


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.