150 grams Nettle Tops
2 small leeks – chopped
2 celery sticks – chopped
1 onion – finely chopped
1 clove of garlic – chopped
1 litre of vegetable stock
Salt and Pepper to taste
1 knob of butter
2 tablespoons of basmati rice

Firstly wash the nettle tops wearing rubber gloves pick out any long stalks, heat the butter in a pan and add the leeks, celery, onion, and garlic, sweat down for 10 minutes ensuring they don’t brown. Next, add the rice and vegetable stock and simmer for a further 10 minutes, finally add the nettle tops and simmer for 5 minutes. Zap the soup up in a food processor, then reheat and season. Service with plain yoghurt.