NETTLE SOUP (Vegan)

A Spring favourite! Collect nettles when young and before insects appear on leaves - a great tasting, easy to make nourishing vegan soup for family and friends!

1. 1

   PREPARATION
   1. NETTLES are best picked in the Spring while young and tender. Can be picked to the end of June. Pick away from roadside to avoid pollution from cars. Wear rubber gloves and use scissors to cut the growing top of around 6 leaves. Shake to remove any insects before putting into container. Half to one carrier bag is a sufficient quantity.
   2. Check the NETTLES again for insects before washing in cold water. Wear rubber gloves. Put nettles in colander to drain.
   3. Peel and chop ONIONS.
   4. Scrub and check CARROTS and SWEDE.
   5. Wash CELERY.
   6. Cut CARROTS and SWEDE into comparable sized pieces for even cooking.
   7. Slice CELERY.
   
   COOKING
   8. Heat OLIVE OIL in soup pot or large pan and add chopped ONIONS. Saute for a couple of minutes and stir in MIXED HERBS.
   9. Add CARROTS, SWEDE and CELERY to coat with onion and herbs.
   10. Add a kettleful of freshly boiled WATER and 2 VEGETABLE STOCK CUBES. Bring to boil and let simmer for 10 minutes.
   11. Add 3 tablespoons of OATMEAL, 2 level teaspoons SEA SALT and cook for a further 5 minutes (the oatmeal will thicken the soup).
   12. Add ALL the NETTLES and cook briskly with lid on for 5-7 minutes (the nettles cook very quickly and reduce substantially like spinach!).
   13. Season with MARMITE to taste and freshly ground BLACK PEPPER. Turn off heat.
   14. ENJOY!