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Home » Super Soups » Super Easy Cream Of Nettle Soup

Super Easy Cream Of Nettle Soup

Author: Karon Grieve Published : May 2020

Recipe
This super easy cream of nettle soup with potato peel crisps is the perfect taste of spring time and of course costs almost nothing to make!

Cream of nettle soup is the ultimate springtime treat and so nutritious and easy to make too. So instead of cursing nettles when they invade your garden in spring try making this tasty cream of nettle soup and eating them instead!

cream of nettle soup in big cup bowls with potato skin crisps on top

This really is Spring time in a bowl. And don’t worry, there is no sting in this soup, it is as delicate in flavour as it is in colour. Simply beautiful. I love cream of nettle soup and look forward to making it every year when the nettles first pop up.

Nettles have been used for thousands of years as a herbal remedy to detoxify the body, they are anti-inflammatory and can also help with circulation, allergies, hormonal regulation, and prostate issues.

Nettle tea is the most popular way of using stinging nettles and nettle soup is the most famous way of eating them.

What type of nettles to use

You want to use just the tops of the nettles and young plants at that. No gnarly old dark green leaves for this soup please.

Foraging for nettles

Never pick your nettles at the side of a busy road where car fumes will have contaminated them. Also do not pick nettles to make this nettle soup anywhere where dogs could pee on them.

close up of soup bowls

Using stinging nettles

Obviously, the first thing to remember with this recipe is that nettles sting so wear gardening gloves or rubber gloves when snipping off the tops. Even more important is wearing the gloves when you have to remove the leaves from the stems.

I know this seems a faff but the leaves are really the flavourful part of the plant and the stalks even of young plants can be stringy.

So take your time and take care. And just to get this bit out of the way quickly you will need quite a few nettle tops. 500g worth which is about half a carrier bag of the damn things.

bowl of nettle soup in front of green pan

Ingredients for nettle soup

Stinging nettles, as I’ve said you need a lot of nettle tops for this cream of nettle soup recipe, about 500g of them.

Onion, garlic and a carrot form the base of your nettle soup and a potato helps to thicken the stinging nettle soup beautifully.

Spices – I like to add some spice for flavour so use grated nutmeg and chilli flakes to add a kick to my nettle soup recipe.

Stock – use either vegetable stock or chicken stock to make your soup.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

two bowls of nettle soup with yogurt swirled on top

How to make nettle soup

This is such a simple and easy soup to make. All you have to do is saute the onion and garlic first then add the nettles and other ingredients plus the stock.

Add the spices and seasoning and simmer your nettle soup for about 20-25 minutes till everything is tender.

Whizz everything up with a stick blender and stir in the cream and there you have it – cream of nettle soup. Super nutritious and simply delicious.

close up of one cup of nettle soup

This recipe is all about using what’s free (foraging for the nettles) and what’s in the larder and veg box and the scraps.

Yes, even the peelings from the potato that I put into this cream of nettle soup to give it a bit of texture and thicken it are used to make little crisps to decorate and add a bit of crunch.

By the way I have to point out that in the photos above it is a piece of parsley that is nestling among the potato peel crisps on top of the soup and NOT a nettle leaf.

Do not under any circumstances garnish your cream of nettle soup with actual nettles.

top down shop of soup in cups on kitchen table with spoons at side

Nettles lose their sting when cooked. Your family/friends would not thank you for a nibble on a fresh nettle leaf no matter how in keeping it was as a garnish!

Looking for other soup recipes? Then check out all the spoonable goodness in my Soup Section.

larder links

Fancy some more foraging recipes? Then check these out before you go;

Elderflower fizz

Wild garlic oil

Blackberry and apple gin

Spiced crab apple jelly with whisky

Pickled samphire

sweet and sour pickled blackberries

Elderberry chutney

Rowan and rosemary jelly

Wild garlic pesto

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
cream of nettle soup by larderlove

Super Easy Cream of Nettle Soup

Karon Grieve
Taste spring time in every spoonful of this delicate cream of nettle soup which is packed with nutrients and super delicious too.
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Soup
Cuisine Scottish
Servings 4 people
Calories 393 kcal

Ingredients
 

  • 500 g stinging nettles nettle tops
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 large potato peeled and keep the peel for the crisps
  • 1 small carrot diced
  • 2 tbsp olive oil
  • 750 ml vegetable stock or chicken stock
  • 1/4 tsp nutmeg grated
  • 1/4 tsp chilli flakes
  • salt and pepper to taste
  • 225 ml cream

For the potato peel crisps

  • 1 tsp olive oil
  • peel strips from the potato used in soup
  • pinch of chilli flakes
  • 1/4 tsp sea salt
Metric – US Customary

Instructions
 

  • Saute the onion in olive oil for 5 minutes then add garlic for 1 minute
  • Add the carrot and chopped potato and cook for 5 minutes
  • Toss in the nettle leaves plus the nutmeg, seasoning and chilli flakes and add the stock and simmer for 25 minutes till veg is tender
  • Whizz with hand held blender till smooth
  • Stir through the cream till completely blended

Make the potato peel crisps

  • Preheat the oven to 200C
  • Place the potato peel on a baking tray and sprinkle with the salt and chilli flakes and drizzle over the olive oil
  • Massage all this into the peels and pop into oven for 15 minutes or until brown and crisp
  • Serve the potato peel crisps on top of the soup along with a swirl of cream or Greek yogurt

Notes

Please see notes in the above blog post of picking stinging nettles.
This soup will keep in the fridge for about 3 days and can be frozen too.

Nutrition

Calories: 393kcalCarbohydrates: 29gProtein: 7gFat: 30gSaturated Fat: 14gCholesterol: 77mgSodium: 1033mgPotassium: 1217mgFiber: 6gSugar: 5gVitamin A: 15075IUVitamin C: 57mgCalcium: 185mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword nettles, soup
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Foraging Recipes, Spring, Super Soups, Vegetarian Recipes

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Comments

  1. Caroline Donaldson says

    May 9, 2020 at 6:57 pm

    5 stars
    Delicious with a delicate flavour , I especially loved the addition of nutmeg. Easy to make- loved foraging for the leaves. Used Greek yogurt instead of cream as we are in lockdown and it was what I had & it worked well. The potato crisps on top add a lovely crunchy texture. Will definitely be making this again.

    Reply
    • Karon Grieve says

      May 10, 2020 at 11:30 am

      Hi Caroline
      Glad you liked the recipe so much. I often use Greek yogurt instead of cream. Just happened to have cream to hand when I made this soup . At least this is a way to keep on top of the nettles a bit!
      All best
      K

      Reply

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