A super easy and tasty soup using peppery nasturtium flowers for a punchy flavour.
head of cos/romaine lettuce
g/1oz nasturtium flowers and leaves
stick celery chopped
small onion chopped
ml/1 pint vegetable or chicken stock
potato peeled and chopped
ml/3 1/2 fl oz almond milk
or other milk of choice
Salt and pepper to taste
Extra flowers and pettals chopped finely to garnish
Chop the lettuce and nasturtiums and set aside.
Melt butter in a pan and cook the onion and celery for 5 minutes then add the garlic and cook for a further 2 minutes.
Add the chopped lettuce, nasturtiums, potato and stock and simmer for 20 minutes.
Whazz with a stick blender and add the milk and seasoning.
Serve either hot or cold and garnished with finely chopped nasturtium flowers and petals on top.
Vegetarian if using vegetable stock, gluten free.