This deeply verdant soup is as nourishing as it looks. Nettles are like a richer, sweeter and nuttier version of spinach.
I can’t resist buying giant bunches of edible weeds whenever I see them at the market. Haven’t found any growing around me yet, but have definitely been scoping (and trying to sow some seeds).
Nettle, Pea and Kohlrabi Soup
- 2 tablespoons oil
- 1 large or 2 small leeks
- 3 celery sticks
- 1 large kohlrabi (about 600g)
- 1 bunch nettle
- 1 cup peas
- 500ml vegetable or chicken stock
- Caramelised leeks
- Preserved lemon
Blanch nettles in boiling water to remove the sting, then pick the leaves and small stems and roughly chop. You can discard the larger, thicker stems.
Heat oil in a large saucepan over a low heat. Add leeks, celery and kohlrabi, cover and sweat for about 10 minutes, until softened. Add nettle, peas, stock and water. Cover, increase heat to high and bring to the boil. Reduce heat and simmer for about 3 minutes, until nettles and peas are just cooked.
Transfer mixture to a blender or food processor and blend until smooth.
Return soup to the saucepan and add 500mL boiling water. Bring the soup to the boil again, then reduce heat and simmer for a few minutes. Add salt to taste and serve.