Easy Nettle Soup

A fresh, simple and light dish for spring. This stinging nettle soup is quick to make and has just seven ingredients.

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Whilst wearing gloves, prepare your nettles - remove any thick stalks and wash the leaves well.
In a medium saucepan heat the olive oil. Add the chopped onion and garlic and saute for a few minutes until translucent.
Then add the diced potato, water and vegetable stock powder. Stir well, then cover the pan with a lid, and let it simmer for 10 minutes.
Check the potato is soft, and then add the washed nettle leaves and cook for another minute until the leaves have wilted down.
Finally, add the lemon juice and blend the soup until smooth using an immersion blender.
Salt and pepper to taste and serve with a drizzle of extra virgin oil and a sprinkle of seeds or toasted nuts.

For tips on identifying and picking nettles, see the post above.

Variations

For a thicker soup, add an extra potato. You can also use leftover potato if you have some that's already been cooked.

Other veggies such as leek, carrot or celery can also be added. Chop them finely and add in just after the onions and garlic and lightly fry.

Some or all of the nettles can be replaced with Wild Garlic, simply omit the garlic cloves.

If cooking for someone Gluten Free - check the ingredients of your stock powder or bouillon.

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