I must admit that this soup was so delicious I can't wait to have some more.   

It's a nettle, wild garlic, tri-corn garlic, and Jack by the hedge soup which is why I have called it foraged spring greens soup. 

Wild Garlic, also called Ramsons (Allium ursinum) was the first plant I ever learnt to forage, when it pops up in the spring, the smell hits you before your eyes can often see it. 

Tri-Corn garlic or three cornered leek as it is also known (Alium triquetrum) is a plant that has two blooms, once in spring and another in autumn. It is similar to Wild Garlic in that it has a white flower and gives a garlic smell, but to my taste, tastes more like a spring onion than a garlic. That is the reason it was added to the soup, to add another dimension of flavour. 

Jack by the Hedge (Alliaria petiolata) again has white flowers but looks more like a nettle than garlic. It also has a mild garlic scent but tastes more of a mild mustard which is why it also goes by the name of garlic mustard.

Nettle (Urtica dioica) is unmistakable as a plant. Most of us are used to seeing it but less of us have eaten it, although its popularity has certainly increased in recent years. Used as the main ingredient in a soup it is delicious and nutritious, there really is no need to add lots of other flavours except maybe to experiment like we are doing now.

Recipe

2 large handfuls of each plant, nettle tops, Jack by the hedge leaves and flowers, tri-corn garlic leaves and flowers and wild garlic leaves and flowers to a large pot with 2 litres of water. 

Add in 3 stock cubes, I like to use ham stock cubes but any flavour would work. Add in 2 peeled and chopped potatoes and simmer until the potatoes are cooked. To me soup always benefits from being left to the next day. 

I prefer to the blend the soup to make it nice and thick but I know some people don't, so bare that in mind when chopping the veg.