Put on rubber gloves - because of the nettles. Remove the hard stalks from the nettles. Boil them in salted water and let them steep for about 1 minute.
3 handfuls of wild spring herbs
Pour off the nettles.
Wash the other wild herbs and spinach briefly with cold water. Chop the herbs into small pieces.
2 handfuls spinach
Chop the onion and garlic. Fry the cubes in olive oil until they are translucent.
1 onion, 2 garlic cloves
Pour in vegetable broth and add the diced potato pieces, leek and herbs.
2 Floury potatoes, 1/2 stick leek, 300 ml vegetable broth
Salt, pepper and season with nutmeg.
1 pinch of salt and pepper, 1 pinch nutmeg
Let the wild herb soup come to a boil and then simmer for another 15 minutes. Taste a piece of potato to see if they are soft.
Finally, blend the potatoes and herbs in the spring soup with a blender. The more potatoes you use, the thicker the soup will be. If you like, you can use a little more vegetable broth to make the soup more liquid.
Garnish the soup with edible decorations. You can use flowers or herbs of your choice. Rings of spring onion also look pretty.