NETTLE SOUP

adapted from a Vegan Recipe Club recipe (for 4 people)

Red onion, cooked gently in olive oil 

Add half a tsp allspice, 2 tsp marjoram or mixed herbs, pinch of nutmeg

1.75 pints (vegan) stock

Add 350g potatoes, chopped and cook until soft

Add 130g of the  top two leaves of nettles and blend immediately

Add 2/3 tbs almond or ordinary milk and some chopped parsley