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Nettle Soup

VegetarianGluten Free

This soup is a superfood and the only thing missing is vitamin D so drink it outside!

Serves : 4
Prep : 7 minutes
Cook : 25 minutes
  • 2 pints of nettle tops
  • 1 large onion, chopped
  • 2 medium potatoes, peeled and diced
  • 1 clove garlic, crushed
  •  1 1/2 pints of vegetable stock
  • Olive oil for frying
  • 1/4 pint cream
  • Salt and pepper


  1. Fry the onion and garlic in the olive oil until softened but not browned.
  2. Add the nettles, potato and stock and boil until the potatoes are cooked, then liquidise and season.
  3. Stir in the cream, re-heat but do not boil the soup, and serve with homemade croutons.


3 comments for Nettle Soup

  1. Summer says:

    what do you mean when you say “pints of nettle tops”? A pint is a liquid measure, so I’m a bit confused?

    1. Eric Biggane says:

      It’s the equivalent of filling a pint glass with nettle tops but not packing them down to fit extra in.

  2. Stacey says:

    This was delicious, definitely going to make it again! Probably would be fine without the cream too for lacto free, maybe just experiment a bit with proportions if so.

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