Wild Greens Soup


1 tbs olive oil

2 onions with their greens, chopped

2 tbs chopped wild garlic leaves (Tulbaghia violacea)

2 cups of chopped spinach

2 cups of chopped nettles (Urtica dioica)

2 cups of chopped wild spinach leaves (Chenopodium album)

a handful of white rice, amaranth or quinoa

1 liter of veg stock

Salt and pepper

Plain yogurt or cream to drizzle over each bowl


Cook the onions and garlic over a medium heat until the onions are translucent. Add the rice, stir, cover with a lid and turn the heat down and cook for about 15 mins. Add the stock and the greens and cook for a further 15 mins. Add salt and pepper to taste. Serve hot and drizzle the yogurt or cream over each and garnish with a sprig of herbs.