Super Green Nettle Soup
6/05/26
There’s nothing quite like getting outside, picking something with your own two hands, and turning it into a meal. Foraging whenever you can feels so wholesome and really connects you back to nature… (forgive me for being a little cringey!)
Ingredients
- 1 large mixing bowl heaped full of nettles, very roughly chopped
- 1 large knob butter (or 2 tbsp olive oil)
- 1 large onion, roughly chopped
- 1 large carrot, diced
- 1 celery stick, diced
- 1 leek, sliced (if you don’t have leek, use an extra onion instead)
- 1 large potato, cut into cubes
- 2 handfuls fresh soft herbs (any you have will work- I used fennel and oregano but mint, basil, or parsley would be great!)
- 1.5 L vegetable, chicken or beef stock (the more flavoursome the stock the better your soup will be!)
- 1 tbsp cream or crème fraiche, to serve
Method
Place a large saucepan over medium heat. Add in your butter or olive oil and heat for a minute. Next, add in your onion, carrot, celery and leek and allow to cook for 10 minutes or until soft and starting to turn golden. Add in your potato, herbs and stock, cover with a lid and bring to a simmer.
Once simmering, add in the nettles and allow to boil for 10 minutes or until the potato is soft. Remove from the heat, then blend the soup until smooth.
Season really well, serve up into bowls and enjoy with some fresh cream on top and a slice of crusty bread.
