This is a classic recipe for those of us lucky enough to have access to fresh nettles. Sometimes they are sold at farmer’s markets, but at a certain time of year- here in Perth its in the middle of winter to early spring- they are abundant on vacant lots and overgrown backyards if you keep an eye out.

Ingredients

• 6 cups lightly packed stinging nettles

• 1/2 tbsp olive oil

• 1 onion chopped

• 2 cloves garlic minced

• 4 medium potatoes cut into small cubes

• 5 cups vegetable stock (or potassium broth)

• black pepper to taste

• 1 tbsp chopped dill

Instructions

• Using kitchen gloves, wash and rinse stinging nettle.

• Strip nettle leaves from the stems, if the stems are at all woody - if the nettles are young, no need to do this part

• Heat oil in a large pot over medium heat.

• Add onion to pan and cook until starting to soften, about 2 minutes.

• Stir in garlic and potatoes, cook for 5 minutes over medium heat stirring every minute or so until potatoes begin to stick. Do not allow onion or garlic to brown.

• Roughly chop stinging nettle stems and add to pan.

• Add stock to the pot, bring to a boil, and then simmer for 10 to 15 minutes until potatoes are soft.

• Add nettle leaves and cook until wilted, about 2 minutes.

• Remove from heat.

• Use an immersion blender to puree all ingredients into a smooth soup.

• Add salt and pepper to taste.

• Add chopped dill.

• Serve with toast or crackers.

Notes

Once cooked, the nettles lose their sting. Adding the nettle leaves at the very end and only cooking them for 2 minutes keeps them a nice bright green colour.