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Foraged Nettle and Leek Soup

Fresh nettle shoots, seasonal leeks and oyster mushrooms in a nourishing autumn bowl.
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Course: Soup
Cuisine: Nosh Rocks
Ingredients Method Notes

Ingredients
  

  • 2 leeks green and white parts cut into small pieces
  • 250 g oyster mushrooms chopped
  • 2 large handfuls nettle leaves
  • A couple of dollops butter ghee, coconut oil or olive oil
  • 1 litre water
  • Salt and white pepper to taste

Method
 

  1. Melt the butter, ghee or oil and sauté the leeks until soft.
  2. Add the mushrooms and cook until soft.
  3. Add the water and bring to the boil.
  4. Add the nettles and cook briefly, until wilted.
  5. Remove from the heat, cool slightly and blend. Season and serve.

Notes

Serve with Noshy Nut Bread.