Potato and Nettle Soup
A lovely soup for Spring! However, it's also worth making with other types of green vegetables at other times of the year - eg curly kale is in season September-March.
1 tbsp olive oil
1 large leek, peeled and chopped OR 4 large shallots, peeled and chopped
700g/1½ lbs potatoes, peeled and diced
130g/5oz young nettle leaves OR shredded spring greens OR shredded spinach OR curly Kale OR Swiss chard
900ml/1¾ pints vegan stock
2-3tbsp dairy-free milk
Salt and black pepper
Finely chopped parsley or watercress
1. In a large saucepan, sauté the leek/shallots in the oil.
2. Turn down heat and cover, cook for 5 mins until the onion is translucent but not brown.
3. Add a little stock if necessary to prevent sticking.
4. Add the potatoes and cook, covered for 5-10 mins.
5. Stir from time to time, adding a little stock to prevent sticking.
6. Stir in rest of stock and bring to the boil.
7. Cover pan and leave to simmer on a low heat for about 20-25 mins or until the potatoes are cooked.
8. About 5 mins from the end and add the nettles.
9. Add dairy-free milk to soup and then blend everything thoroughly.
10. Season to taste.
11. Serve the soup hot in bowls, each with a swirl of dairy-free yoghurt and herb garnish if using.
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