Nettle, Wild Leek and Potato Soup
Capturing spring a bowl, this creamy and nutritious soup is absolutely delicious; sure to become a spring favourite.
Servings Prep Time
5 20minutes
Cook Time
25minutes
Servings Prep Time
5 20minutes
Cook Time
25minutes
Ingredients
  • 4cloves garlic, pressed/crushed
  • 18-20leaves wild leek, choppedor one cup of chopped leeks
  • 2tbsp wild leek butteror regular butter
  • 453grams potatoes, Yukon Gold or something similiar(approximately 1 lb)
  • 3.5cups broth of choice
  • 70 grams fresh stinging nettle leavesapproximately 10-11 cups
  • 1can coconut milk, full fatcream can be substituted
  • salt and pepperto taste
Instructions
  1. Using a large soup pot, melt your butter. Add in your garlic and once it becomes fragrant, add in your chopped wild leeks. If you are using regular leeks they will take longer to cook so start with them first and then add in the garlic a few minutes later.
  2. Add in your chopped potatoes (I leave the peels on) and broth. Bring to a boil and then reduce to a simmer and cover your pot with the lid. Simmer until they are almost tender and break apart with a fork.
  3. Add in your nettle leaves, pushing them down with your wooden spoon. Continue to simmer for 5 more minutes until the potatoes are completely soft and the nettles are wilted.
  4. Using an immersion blender puree the soup until smooth. Add in your can of fat coconut milk and continue to blend until smooth.
  5. Add salt and pepper to taste, stirring well to incorporate the flavours. Enjoy!