Wild garlic, nettle and dulse soup
N.b. Only use the young nettle leaves and wear gloves when picking and washing nettles!
Ingredients (for 4 servings)
500g potatoes, washed and cubed
2 onions, chopped
1 litre vegetable stock
100g stinging nettles, washed and chopped
50g wild garlic
1 tablespoon of chopped dulse
2 teaspoons of lemon juice
100ml cream (optional)
50g flaked almonds
Fry the onions and potatoes together in oil, until the onions are translucent.
Add hot vegetable stock and chopped dulse, bring to the boil and simmer for 10 minutes.
Add the nettles and wild garlic and simmer for another 10 minutes.
Let the soup cool slightly before liquidising in the blender.
Add the lemon juice and season with salt and pepper. Stir in the cream.
Toast flaked almonds for a garnish.
Charlotte Johnston Acupuncture 