In a large saucepan, heat the oil.
Add in the onion and fry gently for a few minutes until it's soft and translucent.
Tip in the potatoes, leek, garlic, celery and stock.
Stir well, pop the lid on and simmer gently for 10 minutes.
Meanwhile, strip all the leaves from the nettle stems.
When the potato is soft and has started breaking down into the soup, add in the nettle leaves and one tablespoon of lemon juice.
Stir, return the lid to the pan and cook for two more minutes.
Remove the pan from the heat and use an immersion blender to blend the soup. It will become beautifully creamy and flecked with green.
Serve into bowls, squeeze a little more lemon juice over each bowl, and sprinkle with the seeds if using.
Please enjoy my recipe! Jane | hedgecombers.com