One of my favourite Spring dishes is nettle and wild sorrel soup, only use the young top leaves of nettles.

What you need:

Pick 5 handfuls of the young, small top 4 or 5 nettle leaves  - using rubber gloves to pick them;

1 handful of wild sorrel  - or bought sorrel, for a lovely lemon tang.

Cold water – to cover nettles.

1 finely sliced potato, 1 sliced onion, 1 litre vegetable stock; cream to finish.



  1. Shake out any bugs from the leaves and put them in a pan, just cover the leaves with water, add the potato which will add a thickness to your soup and onion for flavour and then simmer for 10 minutes.
  2. Then add the stock and cook for another 5 minutes.
  3. Let it cool for a little before liquidising and season to taste.
  4. You can serve this either warm or cold, add a swirl of cream just before serving.

The sorrel gives it a delicious tart sharpness and the nettle is a beautiful bright green that overcomes the sludge green that the sorrel leaves turn to when cooked. You can really taste the iron in the nettles.

My rather large nettle patch....