Prepare all ingredients as instructed above.
Place the onion, garlic, potato, carrot and vegetable stock in a large saucepan and bring to the boil.
Reduce the heat, cover and simmer gently for 5 minutes.
Add the nettles and simmer for a further 5-10 minutes until the potatoes are tender and nettles are wilted.
Remove from the heat, allow to cool slightly and pour the soup mixture into a blender.
Blend on high for 20 seconds until the soup is almost smooth, then return it to the saucepan.
Heat gently and season if required with salt and pepper.
When the soup is heated through, divide between two bowls and garnish with sprouts, toasted walnuts and garlic olive oil if desired.