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Nasturtium Soup

A super easy and tasty soup using peppery nasturtium flowers for a punchy flavour.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup
Servings: 2
Author: Karon Grieve


  • 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.


Vegetarian if using vegetable stock, gluten free.