In a large saucepan, fry the onion, leeks and garlic in the olive oil over a moderate heat for 5 minutes.
Add the potatoes and fry for a further 5 minutes.
Add the nettle tops, water and tamari. Bring to the boil, then reduce to a simmer for 15 minutes.
Grate in a little nutmeg and grind in some black pepper, then blitz with a blender. Taste for seasoning and add a little more tamari if needed.
Serve with a drizzle of wild garlic oil and some snipped chives if liked. Or add a spoonful of yoghurt.
Notes
You can use ½ to 1 tsp salt instead of tamari, but it won't have quite the same depth of flavour. If you don't have a leek, just leave it out and use a large onion instead of a small one.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.