Fresh Nettle Soup

    30 minutes

    You can eat the young leaves of stinging nettles if they haven't been sprayed. This soup is excellent to use in stinging nettle risotto.

    4 people made this

    Serves: 4 

    • 2 handfuls young nettle tops and leaves
    • 2 medium onions, chopped
    • 1 medium potato, peeled and chopped
    • 2 cloves garlic, crushed
    • 1 litre chicken or vegetable stock
    • a pinch nutmeg

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Firstly blanch the nettles and drain thoroughly.
    2. Next soften the onion and garlic in a little bit of oil or butter, until translucent.
    3. Once nice and soft add the potatoes, stock and the nettles, now bring to the boil, cover and simmer for roughly 12 minutes or until the potatoes are soft.
    4. Now process until very smooth, and add back to the saucepan and bring to the boil and reduce if you like your soup thicker, or add more stock if you like your soup thinner.
    5. Adjust the seasoning to your taste and add the nutmeg if you like.

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    Reviews in English (2)


    This is delicious  -  20 Jun 2015


    This was so tasty even if the deep green colour was a bit off-putting at first. Don't be silly like me though - I used gardening gloves to pick the nettles then forgot and used bare hands to put them into the pot to blanch - ouch!  -  11 Jun 2013