The Most Delicious Nettle Soup EVER

I recently "discovered" how amazing the Goblincore aesthetic is, and I feel like this nettle soup really would fit anyone who likes the style!

This is also a great way of getting the weeds out of your garden.

That aside, this is such a delicious recipe I had to share it. I found the original recipe for a basic nettle soup online somewhere several years ago, and I have altered it so much it is an entirely different recipe now!

This serves two small bowls, or a nice hearty bowl for one goblin!

It takes around 25 minutes to prep, and 15-20 minutes to cook, so all up around 45 minutes.

This is best enjoyed hot from the pot on a cold rainy day.

Ingredients

• 1/4 cup of stinging nettle leaves (READ ON for how to pick them safely!)
• 1 small onion
• Dash of olive oil
• 2 cups hot water
• 1 teaspoon vegetable stock
• 1 tablespoon brewers yeast
• 1 tablespoon soy sauce
• 3 very small potatoes (should make just under 1 cup when diced)
• Freshly ground black pepper
• Pinch of dried mixed herbs
• Small handful of frozen corn kernels

OPTIONAL

• Spikey lettuce
• A few dried spaghetti strands
• Small edible flowers
• Small mushrooms

To pick the stinging nettle leaves, use a sieve and a pair of scissors. If you are really worried about getting stung, a pair of gardening gloves would be a good choice.

Find some nice, juicy looking leaves without any caterpillar nibbles in, and hold the sieve directly below the leaf. Snip the leaf off at the base of the stalk and let it fall into the sieve.

Work carefully, and be careful! If you get stung, try not to itch it as this will irritate the sting. (Don't worry, once the leaves are cooked the heat kills off the stings.) If there is any nearby, rub some dock leaves onto the sting as a natural and instant relief.

PLEASE check that you actually have stinging nettles, as some deadly weeds look quite similar.

I generally just eyeball the amount, and sadly didn't get as much as I wanted as my family's beehives were quite busy and I did not want to disturb them.

Gently rinse the leaves and remove any bad bits or wildlife (baby spiders, caterpillars, etc.)

Leave them to drain in the sieve.

Dice the onion very finely.

Place a small saucepan on the stove and set the temperature to high.

Pour a little olive oil in (about a tablespoon) and swirl to cover the bottom of the pan.

Add in the onion and turn down the heat to about half. Stir gently with a wooden spoon until the onion is translucent.

Turn the pan right down as low as possible.

In a jug put the vegetable stock (try and use the one I have included a photo of, it is SO delicious) and the brewers yeast. Add the hot water, and stir well until the brewers yeast is all dissolved.

Dice the potato up nice and small, so that it won't take too long to cook.

Pour the stock mix into the saucepan, add the potato, and the nettle leaves.

Stir in the soy sauce, and sprinkle on the herbs and ground black pepper.

If you want to add some noodles in, break a few strands of spaghetti into the pot now.

Now put a lid on the saucepan, turn the heat up to medium-high and let it simmer for 15 minutes, stirring it occasionally.

If you feel like it needs longer to reduce the liquid more, add another few minutes to the cook time.

For a tasty extra, I place some spikey lettuce around one edge of my bowl. (not sure which variety it is, sorry)

If you want, you could also pick some edible flowers to go on top.

Once the soup has finished cooking, turn off the stove and pour it into the bowl gently. Sprinkle on the frozen corn to help cool it and add a little extra flavour.

If you have any decoration herbs or flowers, add them on top. (I used blue borage flowers)

Serve and enjoy.

Buon Appetito!