“Once there was only one place on earth that nutmeg grew ~ on the Banda Islands, 1500 miles east of Jakarta and at one time nutmeg was worth more than its weight in gold.” ~ The Nutmeg Trail by Eleanor Ford

I love synchronicity ~ the other day I started reading The Nutmeg Trail by Eleanor Ford and a day later a neighbour came round with her famous nettle soup recipe and a gift of two nutmegs from the deli in the village.

Since accidentally buying a soup maker and becoming soup obsessed, this dish has become one of my favourite things to make and eat. Soup it so comforting, nourishing and such a good way to pack in an array of different vegetables.

In The Art of Eating Well Hemsley & Hemsley suggest topping soups with salad, I have made this my excuse to put everything and anything on top. Lettuce or green leaves are surprisingly delicious on top of a hot soup, something about the warm liquid and cold crunch is very satisfying. Add a sprinkling of pumpkin seeds, sesame seeds, seaweed flakes and a drizzle of kefir and extra virgin olive oil and it’s an easy, tasty and filling meal for late nights after long, busy days.

This recipe originally comes from New Covent Garden Food Co ~ Book of Soups, which our neighbour kindly lent me. The book itself is amazing, it has vibrant green pages and has been lovingly spiral bound. It is full of so many other weird and wonderful sounding combinations for soups; sour cherry and brussels sprout and chestnut for starters. I feel like there might be a lot more to come on this topic…

Spinach, Nettle & Nutmeg Soup

Ingredients:

• 25g butter ~ or coconut oil if dairy free
• 1 medium onion, finely chopped
• 400g potatoes, peeled and finely chopped
• 450g freshly picked nettle tops
• 1 litre vegetable stock ~ or bone broth
• 150ml double cream
• Freshly grated nutmeg
• Sea salt and freshly ground black pepper
• Optional ~ kefir and extra virgin olive oil to drizzle on at the end

Recipe:

1. Melt the butter and cook the onion and garlic gently for 10 minutes in a covered saucepan.
2. Add the potatoes and nettles and cook for 2 minutes.
3. Add the stock, cover bring to the boil and simmer for 15 minutes.
4. Cool a little, then blend.
5. Return to a clean saucepan and stir in the cream.
6. Season with freshly grated nutmeg, salt and pepper to taste.
7. Reheat gently and serve.