A remedial spring recipe!

Using the nettles from my garden, I have been making huge saucepans of bright green, iron and vitamin rich soup to build everyone up after winter.

Spring Tonic Soup – serves 6

  • 2 chopped onions
  • 6 cloves of garlic
  • 1/4 small red chilli, chopped small (remove the seeds for a milder taste)
  • ½ carrier bag of fresh greens (some combination of spinach, chard, nettle tips, dandelion leaves, and sorrel)
  • fromage frais
  • 1 desert spoon of chopped chives
  • 1 teaspoon of marigold boullion
  • salt and pepper

Gently fry the onions in a pan until they begin to brown and become caramelised (giving a wonderfully sweet aroma).
Then, still whilst heating, add the garlic and chilli, before adding a litre of boiling water, with salt, pepper, and the boullion.
Allow this to begin simmering, then add the greens, and continue simmering for a further 30 minutes.

This soup is then, after being liquidised, ready to serve hot or pour into containers for freezing.
Serve with formage frais and chives.

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