Nettle soup
Julia Wilson
A quick and easy soup recipe using wild nettle
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Main Course, Soup
Cuisine traditional
1 Medium saucepan
1 Blender
- 1 finely chopped white or yellow onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 litre chicken or vegetable stock
- 400 grams stinging nettles, washed, and stems removed
- 1/3 cup double cream
- 1 bay leaf
Heat oil in a medium-sized saucepan and add the garlic and onion, cook until golden.
Rinse the nettle leaves thoroughly and remove any tough stems, set aside.
Add the nettle leaves to the pot and cook for 2-3 minutes, stirring occasionally until they are wilted.
Add the chicken or vegetable stock to the pot and bring to a boil. Reduce the heat and simmer for 15 - 20 minutes.
Remove the pan from the heat and transfer to a blender, puree until smooth.
Return the soup to the pot and stir in the cream. Season with salt and freshly ground pepper to taste.
Bring the soup back up to a simmer and cook for an additional 5 minutes.
Serve hot with a dollop of sour cream and crusty bread.
Nutritional properties
- Vitamins: A, B, C and K
- Minerals: Iron, calcium, phosphorus, potassium, magnesium
- Amino acids: Threonine, valine, isoleucine, leucine, phenylalanine, lysine, histidine, methionine
Keyword nettle, nettle soup, soup