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Stinging nettle soup

🥬 Nettle Soup (Classic)

A creamy and vibrant green soup made from fresh nettle tops, potato, onion and garlic. Comforting, nourishing and perfect for spring foraging season.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: International
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Fresh young nettle tops use gloves when handling
  • 1 Onion chopped
  • 2 Cloves garlic minced
  • 2 Medium potatoes peeled & diced
  • 1 tbsp Olive oil or butter
  • 1 l Vegetable or chicken broth
  • Salt & black pepper to taste
  • 2 tbsp Cream or crème fraîche optional (for serving)

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife & cutting board
  • 1 Stick blender

Method
 

  1. Heat the olive oil or butter in a large pot. Add onion and garlic, sauté 3–4 minutes until fragrant.
  2. Add diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer 10–12 minutes, until potatoes are soft.
  3. Wearing gloves, rinse the nettle tops well. Remove any thick stems, then add the nettles to the pot. Simmer for 2–3 minutes until wilted.
  4. Blend the soup with a stick blender until smooth and creamy.
  5. Season with salt and black pepper.
  6. Serve hot, optionally topped with cream or crème fraîche.

Notes

⚠️ Safety: Nettles lose their sting once cooked, so the soup is safe to eat. Always wear gloves when handling raw nettles.
💡 Tip: Serve with crusty bread or a slice of sourdough for a complete meal. Freeze portions for later use.