Spring foraged Soup

Don’t you just love how nature provides us with exactly what we need at the right time?!

In the spring, when our liver needs support and our body is ready to get rid of stagnation and kick off the detoxification process, nature provides us with my favourite superfood – nettle – and the best liver food – wild garlic.

I use nettle in green juices, tea and as a broth for miso soup.

You can use wild garlic in many dishes where you want a gentle garlic flavour or you can make wild garlic pesto.

1 cup nettle (pick the five top leaves with rubber gloves)

2 handfuls of wild garlic

2 tbsp ghee/olive oil

1 onion

1 cup quinoa (best soaked for 1-3 hrs and washed)

5 cups of water

1 litre hot vegetable stock

1 inch ginger root

1/2 tsp turmeric powder/root

sea salt and black pepper

lime (for serving)

Melt the ghee in the pot. Add all ingredients, bring to a boil (no need to chop), then cover and simmer for 15 minutes.

When it cools blend the soup till smooth. Just before serving add some lime and decorate with oat cream.