Cream of Nettle Soup (vegan)

Recipe by Lucy Burnett
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons vegan margarine or 2 tablespoons oil
  • 2
    tablespoons white flour
  • 1
    onion, roughly chopped
  • 2
    cloves garlic, chopped
  • 3
    cups freshly picked and washed young nettles (picked with gloves and caution!)
  • 2
    cups soya milk
  • 1
    cup water or 1 cup stock
  • salt and pepper
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DIRECTIONS

  • 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.
  • Delicious.
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