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Smooth green nettle soup with a swirl of cream in a ceramic bowl.

Classic Nettle Soup

A smooth green soup made with young nettles, potato, onion and garlic. Delicious on its own or finished with a small spoonful of cream or crème fraîche.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Soup
Cuisine: European, International
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Young stinging nettle leaves and tender tips tough stems removed
  • 1 Medium onion chopped
  • 2 cloves Garlic finely chopped
  • 300 g Potatoes peeled weight, cut into 1–2 cm cubes
  • 1 tbsp Olive oil or butter
  • 1 l Vegetable or chicken broth
  • Freshly ground black pepper to taste
  • Salt only if needed
  • 2 tbsp Cream or crème fraîche optional, for serving

Equipment

  • Kitchen scales
  • Measuring jug and tablespoon
  • Gloves and kitchen tongs
  • Colander or sieve
  • Vegetable peeler
  • Knife and chopping board
  • Large saucepan with lid
  • Wooden spoon
  • Immersion blender
  • Ladle

Method
 

  1. Wearing gloves or using tongs, check the nettles and remove tough stems and damaged leaves. Weigh out 200 g of prepared leaves and tender tips, then wash thoroughly. Set aside.
  2. Heat the olive oil or butter in a large saucepan over medium heat. Add the onion and cook for about 5 minutes until softened, stirring occasionally. Add the garlic and cook for another 30 seconds.
  3. Add the diced potatoes and stock. Bring to the boil, then reduce the heat and simmer gently with the lid partly on for 12–15 minutes, or until the potatoes are completely tender.
  4. Using tongs, add the nettles in handfuls, stirring each addition into the hot stock. Return to a gentle simmer and cook for 3–5 minutes, until the leaves and tender stems are soft.
  5. Remove the saucepan from the heat. Blend carefully with an immersion blender until smooth, keeping the blade submerged to avoid splashes. Do not over-blend.
  6. Check the consistency. If the soup is thicker than you prefer, stir in a little hot water or stock. Return to a gentle heat if needed, then taste and season with black pepper and salt only if required.
  7. Ladle into bowls and serve hot. If using, finish each bowl with a small spoonful of cream or crème fraîche.

Notes

Nettles: Use young, tender leaves and tips from confidently identified stinging nettles. Remove coarse, fibrous stems. The stated weight is measured before cooking, after trimming. Do not garnish the finished soup with raw nettles.
Preparation: There is no need to blanch the nettles separately, as they cook in the simmering soup before blending.
Potatoes: Cut into small, evenly sized pieces and cook until fully tender before adding the nettles. Blend only until smooth; prolonged blending can make potato soup gluey.
Consistency and colour: The thickness depends on the potato variety and evaporation. Add a little hot water or stock after blending if needed. The colour naturally varies with the nettles and becomes less vivid with longer cooking or reheating.
Vegetarian or vegan option: Use vegetable stock and olive oil. Omit the cream or choose an unsweetened plant-based alternative.
Storage: Divide leftover soup into smaller containers to cool quickly and refrigerate within two hours. Use within 48 hours. Reheat only the portion needed, once, until steaming hot throughout, stirring well.
Freezing: Freeze cooled portions promptly in freezer-safe containers with room for expansion. For the best texture, add cream or crème fraîche only when serving. Thaw in the refrigerator and reheat once until steaming hot throughout.
Allergens: Butter, cream and crème fraîche contain milk. Stock may contain celery, wheat or other allergens; check the packaging.