Nettle Soup…

By Simon    

April 29, 2014

Natures abundant store cupboard in spring produces wild food everywhere we look and none are so prolific as the common Nettle. Rich in Iron and Vitamin C. Apparently nettle soup has been eaten in the spring for many hundreds of years and is said to help cleanse the body after a winter of salty preserved foods. The invitation, get a pair of sturdy gloves and a large plastic bag and go picking the tender young tips and do not be alarmed cooking completely takes the sting out of the plants. The results are amazing, healthy, nutritious and totally yum !!!

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 6 Generous


2 tbsp Rapeseed oil

1 Onion

2 Plump Garlic

400 Grams Potato

450 Grams Nettle tops

1 Litre Vegetable stock

150 ml Double cream

Freshly grated nutmeg

Sea salt and freshly milled black pepper


In a large covered saucepan add the oil and over a moderate heat, sweat off the onion and garlic without colouring.  Add the diced potato and washed nettles continuing to cook for 2 minutes.  Add the stock, cover and bring to the boil, reduce heat and simmer for 15 minutes.  Cool a little, then puree in a liquidiser.  Return to the cleaned saucepan, stir in the cream and season with fresh grated nutmeg, salt and pepper to taste.  Reheat gently and serve drizzled with a dash of cream and a slash of rapeseed oil.  Simple delicious, nutritious and a real spring treat straight from nature's larder.  Enjoy!

For a splash of colour, immerse a few good looking leaf sprigs in boiling water for a moment and immediatley plunge into iced water, placing on top of the soup when serving.


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