Heat a medium-sized pot over medium heat and add the butter (or oil).

Chop the onion, garlic, and ginger, add them to the pot along with a pinch of salt, and sweat for 2-3 minutes.

While the onion mixture sweats, chop your potato into whatever size you like. I tend to end up with scrabble-tile-sized pieces, but you can go finer if you prefer. Add the potato to the onions.

Add the coconut aminos (or soya sauce, depending on what you’re using).

Add the water and bring the soup to a boil. Then, reduce the heat back to medium, pop a lid on, and simmer for 10 minutes or until the potatoes are soft. 

While the potatoes are softening, chop the chilli pepper, and the nettles as finely as you can, and add them to the soup. 

Finally, add the coconut milk to the soup, adjust with extra water if needed, and check for seasoning. It should be spot on, but if you need a hint more salt, now’s the time. If you find that it’s too salty (whoops), you can add more coconut milk to tone it down.