Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Super Soups » Summer Nasturtium Soup Served Hot Or Chilled

Summer Nasturtium Soup Served Hot Or Chilled

Author: Karon Grieve Published : September 2015

Recipe
nasturtium soup
nasturtium soup
nasturtium soup

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 with flowers

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.

larder links

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.

nasturtium soup in a glass

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.

top down shot of nasturtium soup in bowl

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.

bowl of soup surrounded by flowers

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.

top down shot of bowl of nasturtium soup

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!

larder links

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.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
nasturtium soup with flowers

Nasturtium Soup

Karon Grieve
A super easy and tasty soup using peppery nasturtium flowers for a punchy flavour.
4.50 from 4 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Soup
Cuisine British
Servings 2 people
Calories 131 kcal

Ingredients
 

  • 1 cos lettuce or romaine lettuce
  • 25 g nasturtiums flowers and leaves
  • 25 g butter
  • 1 stick celery chopped
  • 1 small onion chopped
  • 1 clove garlic minced
  • 500 ml vegetable stock or chicken stock
  • 1 potato peeled and chopped
  • 100 ml almond milk or other milk of choice
  • Salt and pepper to taste
Metric – US Customary

Instructions
 

  • 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.

Notes

Vegetarian if using vegetable stock, gluten-free.
Serve hot or chilled
Scatter nasturtium flowers and leaves on top to garnish

Nutrition

Calories: 131kcalCarbohydrates: 27gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 1103mgPotassium: 609mgFiber: 4gSugar: 6gVitamin A: 1865IUVitamin C: 25mgCalcium: 111mgIron: 1mg
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 nasturtiums
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Super Soups, Vegetarian Recipes

« Greek Green Salad With Smoked Pork
French Roasted Summer Fruits Compote »

Comments

  1. Liana@LianasKitchen says

    July 20, 2016 at 8:21 am

    Never heard of nasturtium, but this seems like an interesting recipe. Off to see where I might be able to buy some nasturtium.

    Reply
    • Karon Grieve says

      July 28, 2016 at 9:18 am

      Most folks grow nasturtiums in their gardens, never seen them in shops!

      Reply
  2. Sonia says

    July 1, 2020 at 11:18 pm

    4 stars
    I expected it to pack more of a punch but I spiced it up more with the pepper. Excellent recipe! I would love to know the calories/nutrition information per serving.s

    Reply
    • Karon Grieve says

      July 2, 2020 at 8:53 am

      Hi Sonia
      Glad you enjoyed the recipe. The punch factor is all a matter of personal taste really.
      K

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

3 ingredient dried apricot jam
favourite fall recipes by larderlove.com
3 ingredient prosecco scones
homemade garlic oil
vegetarian moussaka
homemade pear liqueur by larderlove

Autumn Recipes

close up of Thai pumpkin curry
close up of slice of carrot and walnut cake
sweet potato wedges
baked garlic salt
elderberry jam
blackberry and apple tart
pasta alla norma

See more summer recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

  • 386