Wild garlic, nettle and potato soup recipe

This combination is earthy, grounding and rich, as well as being packed full of nutrients and health giving properties. Wild garlic is highly anti-viral, anti-bacterial and anti-fungal, it is an ancient medicine that bolsters the immune system. Nettles are rich in many nutrients but most notably silica, which helps to build and protect bone, as well as strengthen the hair and nails. And potatoes, well what can I say. The potato plant draws up more nutrients from the earth than any other plant, and the entire potato from the skin through to the flesh is invaluable for our health. Potatoes DO NOT contribute to blood sugar imbalances, diabetes or any other condition, as is commonly believed. The issue here is the ingredients the potato is eaten with - the dairy and the poor quality oils.

INGREDIENTS

1 onion, finely diced

2 cloves garlic

Spice mix (1 tsp fennel seeds, 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp black mustard seeds)

400g potato, peeled and chopped

800ml vegetable stock (Medical Medium Healing Broth)

50g wild garlic, chopped

50g nettle leaves, chopped

Salt and pepper

METHOD

Begin by preparing the spice mix. Add the spices to a dry frying pan and gently toast for a minute or two. Tip into a mortar and pestle and crush well. Set aside.

Add the chopped onion to the saucepan with a little water and saute until soft.

Add the chopped garlic and 1 heaped teaspoon of the spice mix, sauteing for a few minutes more.

Then add the potato and vegetable stock and simmer for about 20 minutes or until the potato is soft.

Add the wild garlic and nettle, and simmer for one minute more before turning off the heat.

Blend in a high speed blender until smooth.