Nettle Soup

Nettle Soup

  By admin

March 6, 2017

Get your gloves on to forage for wild plants like nettles - once cooked they have a spinach or cabbage flavour - BBC Good Food


1Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, leek and potato, and cook for 10 mins until the vegetables start to soften. Add the stock and cook for a further 10-15 mins until the potato is soft.

2Add the nettle leaves, simmer for 1 min to wilt, then blend the soup. Season to taste, then stir in the butter and cream. Serve the soup drizzled with extra oil and scattered with dead nettle flowers, if you have them.


1 tbsp Olive Oil

1 Onion

1 Carrot

1 Leek

1 Vegetable Stock

400 g Stinging Nettles

50 g Butter

50 ml Double Cream


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