A Bright Green Soup

Requests for a foraged soup, and for city dwellers, who complained loudly about wild garlic recipes, frozen spinach works beautifully here, too. This soup is intensely green and mineral, and serves for that hit of fresh greenness that isn't so easily available these days. The trick to keeping it green is to blanch the leaves briefly and separately, and add them at the last minute. For better storecupboard vegetarian stock, I mix equal parts of white miso paste and low salt vegetarian stock.

Feeds 4

1 medium onion, chopped
2 tbs olive oil or butter
1 baking potato, peeled and cut into dice
150g wild garlic/ nettle tips or thawed, frozen spinach
handful frozen peas
700ml stock 
1/2 tsp ground nutmeg
salt & pepper

If you're picking nettles for this, just pinch out the top couple of leaves that are small and tender to use. Douse your raw leaves in boiling water briefly, then immediately refresh in a bowl of very cold water, and squeeze dry. For the spinach, simply defrost thoroughly.
Soften the onion in the oil till translucent, then add the potato, put the lid of the pan back on, and gently cook for 5 minutes. Add the stock and simmer for 5-10 minutes, until the potato is soft. Add the leaves, peas and broth to a blender and blitz till smooth. Warm up briefly in the pan and season to taste with sea salt, pepper and add a squeeze of lemon juice if you like.