Nettle & wild garlic soup

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  • A knob of Butter
  • 1 onion (finely chopped)
  • 2 sticks of celery (finely chopped)
  • 2 white or purple carrots (finely chopped)
  • 2 large handfuls of young nettle tops (finely chopped)
  • 1 large handful of wild garlic leaves (finely chopped)
  • 1L stock
  • 3 tablespoons of full fat milk or cream
  • Salt & pepper (to taste)


Heat the butter in a pan. Add the onion and cook for several minutes, until softening.

Add the celery, carrots, nettles, wild garlic and stock.

Bring to a boil and simmer for about 20 minutes.

Stir in the milk and serve with crusty sourdough bread.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon 

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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