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.
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.
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.
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.
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;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook and Pinterest and sign up for my newsletter too of course.
- 1 head of cos/romaine lettuce
- 25 g 1oz nasturtium flowers and leaves
- 25 g 1oz butter
- 1 stick celery chopped
- 1 small onion chopped
- 1 clove garlic minced
- 500 ml 1 pint vegetable or chicken stock
- 1 potato peeled and chopped
- 100 ml 3 1/2 fl oz almond milk or other milk of choice
- Salt and pepper to taste
- Extra flowers and pettals chopped finely to garnish
- Chop the lettuce and nasturtiums and set aside.
- Melt butter in a pan and cook the onion and celery for 5 minutes then add the garlic and cook for a further 2 minutes.
- Add the chopped lettuce, nasturtiums, potato and stock and simmer for 20 minutes.
- Whazz with a stick blender and add the milk and seasoning.
- Serve either hot or cold and garnished with finely chopped nasturtium flowers and petals on top.
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