Nettle and parsnip soup

Have you ever tried stinging nettle soup? If you haven't you are in for a treat. Stinging nettles lose their sting when they are blanched in hot water and make a sweet, bright verdant soup. They are high in vitamins and minerals and grow as a weed in many fertile soils. A word of warning, when picking and handling nettles make sure you wear thick rubber gloves!

INGREDIENTS

  • 4 cups tightly packed stinging nettle leaves, stems removed

  • 1 large brown onion, peeled and chopped

  • 3 cloves garlic, peeled and chopped

  • 4 parsnips, peeled and chopped

  • 3 medium potatoes, chopped

  • 4 cups low sodium vegetable stock

  • 1/2 cup soy milk

Garnishes

  • Soy yoghurt

  • Freshly ground black pepper