Nettle soup


3 cups of foraged greens

we used 2 cups of nettles

1 cup of garlic mustard, cleavers and chickweed

4 potatoes

2 litres of water

3 gloves of garlic

1 parsnip

1 tsp veg stock

salt and pepper

(I added in a chunk of

reishI mushroom whilst it was cooking to increase the medicinal benefits, make sure you remove before blending though )


simmer ingredients together for 20 mins or until potatoes are soft then whizz and serve

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copyright Juliette Bryant