Cleavers Soup

20 min
Serves 2

Cleavers Soup


2 cups fresh young cleavers

1 cup curly kale

1/2 cup sorrel leaves

1 medium potato

2-3 young green garlic ( or 2-3 garlic cloves)

2 tbl spoon EVO

1/2 teaspoon Celtic salt

1/2 teaspoon black pepper



Once greens are picked, we leave them outside for a few minutes for bugs to escape. then wash them carefully and discard all dirt. pat dry. In a casserole heat olive oil on medium heat, add peeled and chopped potato and green garlic. Sauté for 2-3mins until the garlic gets soft. add chopped cleavers, curly kale ( discard hard stalks), salt, pepper. add around 600ml boiling water, cover and simmer on medium low heat for about 15-20mins.

Transfer to a blender, add fresh sorrel leaves and blend until smooth.
Garnish with extra greens, seeds, flavoured oil or vegan cream.
Serve with homemade crackers.
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