Ribwort & Nettle Spring Soup

🌿 Ribwort Plantain

Plantago lanceolata)

Not to be confused with bananas. Ribwort Plantain is a wild, grassy, mushroomy marvel that’s endlessly versatile in the kitchen. Its young leaves are earthy and tender when lightly cooked, while the nutty flower spikes channel serious asparagus energy. It’s hedgerow cuisine at its finest—low-key, hardy, and wildly underrated.

👉 Shop Ribwort Plantain

Ingredients:

• 1 onion, diced

• 1 garlic clove, chopped

• 1 potato, cubed

• 1 handful young Ribwort Plantain leaves

• 1 handful nettle tops (optional but wild)

• Veg stock

• Olive oil, salt & pepper

Method:

1. Sauté onion and garlic in olive oil until soft.

2. Add potato and cook for 5 mins.

3. Pour in stock and simmer until the potato is tender.

4. Add greens and cook for 3–4 mins.

5. Blend until smooth and season to taste.

Serving Tip: Top with wild garlic oil, Ribwort chips, or a swirl of cream for serious wild-food vibes.