Summer Nasturtium Soup Served Hot Or Chilled

This super simple Nasturtium Soup is the taste of summer sunshine. Don’t be fooled by the delicate green colouring. This soup packs a punch of flavour too and it can be served both hot and cold.

Nasturtium Soup

Mid-September and summer is gently fading, those delicate summer flowers will all too soon be replaced by the fieriness of Autumn, damp woods, leaves of every imaginable shade of gold.

A chill in the air and a heading for comfort food and warm fires. But while this may be coming soon there are still flowers in my garden and a little sunshine in the air.

My nasturtiums are in full bloom pulsating with colour and filling the air with their sharp spicy scent.

I love using nasturtiums in the kitchen and what could be better than serving them up in the form of this delightful nasturtium soup which can be served either hot or cold depending on the weather.

Here are some of my other recipes using nasturtiums that you might like to try.

Nasturtium hot sauce. This is just like Tabasco sauce and is like fire in a bottle!

My Nasturtium Pesto is perfect as a dip with crackers or veggies. It’s amazing stirred through simple pasta and great just served on toast too.

Nasturtiums

These are extremely versatile summer-flowering plants, perfect for brightening up borders, and for growing in containers and hanging baskets.

There are trailing and climbing varieties too that can be used to adorn fences and walls, for growing up obelisks and arches and even through other plants.

Nasturtiums have a long flowering period – from summer until the first severe frosts of autumn. I can sometimes have them still flowering in November.

As well as being highly ornamental, nasturtium flowers and leaves give a crisp, peppery taste to salads, as well as some great colour.

The seedpods look very similar to Mediterranean capers and have a similar taste too. In fact, nasturtium pods are often called poor man’s capers.

Ingredients for nasturtium soup

Nasturtiums of course. You will want both the flowers and the leaves for this simple soup recipe.

Cos/Romaine lettuce, onion and garlic, plus celery and potato.

I’ve used vegetable stock but you could use chicken if you prefer. You’ll also want some almond milk (or use cow’s milk, the choice is yours).

How to make nasturtium soup

start as you usually do with soups by sauteing the onion and celery then adding the garlic.

Now add the lettuce, nasturtiums, potato and stock and simmer for just 20 minutes.

Blitz with a stick blender and stir in the almond milk.

How to serve nasturtium soup

Whether I’m serving this deliciously peppery soup hot or chilled I always finish it off with a sprinkling of chopped nasturtium flowers and petals. This looks really pretty and adds to the hot pepperiness of the soup too.

Serving chilled

Cool the soup completely, pour into individual servings and cover with cling-film. Now pop these into the fridge for an hour to chill thoroughly and let those flavours develop even more.

Storage

Your homemade nasturtium soup will keep in the fridge for up to a week in a covered container. You can freeze nasturtium soup for up to 4 months.

I always freeze my soups in zip-lock bags (remember to label clearly!) and place bags on a baking tray in the freezer till frozen flat. Then I remove the baking tray and can store the frozen soup upright like files taking up less valuable freezer space.

Quick and easy

Like all the soups I make this is quick and easy to rustle up and looks so pretty it’ll make you smile before you even taste it. It is perfect for a supper party jazzed up with a few flowers around the bowls (or glasses if you want to serve it chilled) and some petals and leaves finely chopped and scattered on top as a garnish.

Although pale and delicate in colour this is a punchy little number with quite a kick to it, so taste it as you go along and adjust seasoning as necessary.

This recipe is for 2 servings so just expand it to fit the numbers you need it for. I’ve used cos lettuce (also known as Romaine) which has a good flavour, you could also use iceberg lettuce if you prefer but stay away from the darker stronger flavoured varieties and let those nasturtiums sing!

Looking for more light and delicious summer soup recipes? Then check these out before you go;

Watercress and spinach soup

Chilled summer Borscht (beetroot soup)

Chilled prawn and cucumber soup

Chilled asparagus soup with almonds and thyme

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.