Spring Soup

This is just a lovely one to have the excuse to get a basket out if you have one or even a linen bag and get yourself out for a forage which is the real medicine. Enjoying that spring energy and gathering some goodness. Wild garlic and nettles are so beneficial for hormone and gut support and this is a soup I love to make a big batch of and freeze for when you need that boost of cleansing greens.

Ingredients: 

• 4 large handfuls of nettle tops

• 4 large handfuls of wild garlic

• 500g of frozen peas

• 2 Handfuls of fresh mint

• Dried seaweed for stock (optional)

• Poached egg for serving (optional)

• Salt and pepper to season

  Method:

  The key with this soup is not to over cook the nettles and wild garlic. So have everything ready to go. If you do have seaweed stock it just makes this soup the ultimate nutrient dose, plus adds a little umami taste. So if you do have, make a 1 litre and leave to infuse. Set a pan to simmer for poaching eggs. Pour boiling water over the nettles and leave for a few minutes to remove the sting while you wash and chop the wild garlic and mint. Drain the nettles and remove any thick stalks. Add the nettles, wild garlic and mint to your stock and heat gently for a few minutes. Add the frozen peas towards the end to preserve their colour and flavour. Season well and blend until smooth. Serve with a poached egg and crusty bread or a wild garlic and cheese scone.