Recipe by Lucy Burnett
Don't worry - they don't sting when cooked! Nettles are very nutrient rich and of course - free! Don't gather them beside a busy road where they will have been contaminated by traffic fumes - we pick them in our garden. If you keep cutting them from springtime you get a regular supply of fresh leaves. Though we stop using them into summer as they seem to get rather insecty!
Top Review by Tina and Dave
Delicious! I used small nettles growing in our garden - still managed to get stung through the gloves! My son had it unblended whilst Dave & I blitzed ours up. Very successful and we'll be making this a lot. Many thanks!
- 29.58 ml vegan margarine or 29.58 ml oil
- 29.58 ml white flour
- 1 onion, roughly chopped
- 2 clove garlic, chopped
- 709.77 ml freshly picked and washed young nettles (picked with gloves and caution!)
- 473.18 ml soya milk
- 236.59 ml water or 236.59 ml stock
- salt and pepper
Directions See How It's Made
- Fry the onion and garlic in the oil or margarine for a few minutes.
- Stir in the nettles (no need to chop or remove stalks) until they soften.
- Stir in the flour and gradually add the soya milk and water or stock, stirring all the time.
- Add seasonings and liquidise.