Best known for giving nasty stings, nettles are a great free ingredient to make soup with. They are also very rich in nutrition, with high levels of calcium, magnesium; high iron, potassium, zinc, Vitamin B's and A, C, D and K and apparently are great for the liver.

INGREDIENTS

½ carrier bag full of nettles, tops or young leaves

50g butter

2 medium onions

1 large carrot

2 potatoes

1 litre vegetable stock

salt and freshly ground black pepper

INSTRUCTIONS

Think PG Tips when you are picking the nettles, pick only the freshest, youngest leafs on the plant. Use a strong pair of gardening gloves to avoid stings and wear long sleeves.

Once back in the kitchen peel and chop the carrots and potatoes into fine pieces.

Add the butter to the pan on a low heat and melt. Add the potatoes, carrots and opnions and let them sweat for a few minutes without them frying.

Boil a litre of water and add the stock cubes. Pour in the stock and bring to the boil until the carrots and potatoes are soft.

After you have throughly washed the nettle leaves add them to the pan and give it a good mix.

Then lower the temperature and simmer the contents for 10 minutes, stirring occassionally.

Allow to cool down then pour into a blender or food processor and reduce to a smooth consistency. If you do not have a blender or food mixer, mash down with a potato masher and stir more often.

Add salt and pepper. You can also pour in a bit of cream before blending if you prefer creamy soups.

Toast some chunky bread and butter slices.

Re-heat soup, serve in bowls.

DELICIOUS!