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cream of nettle soup by larderlove
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5 from 1 vote

Cream of Nettle Soup with Potato Peel Crisps

Taste spring time in every spoonful of this delicate cream of nettle soup
Prep Time15 mins
Cook Time25 mins
Course: Soup
Cuisine: Scottish
Keyword: nettles, soup
Servings: 4


  • 500 g stinging nettle tops leaves picked off stems
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 large potato peeled (keep the peel for crisps)
  • 1 small carrot diced
  • 2 tbsp olive oil
  • 750 ml vegetable stock (or chicken stock)
  • 1/4 tsp grated nutmeg
  • 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


  • 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