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cream of nettle soup by larderlove

Super Easy Cream of Nettle Soup

Karon Grieve
Taste spring time in every spoonful of this delicate cream of nettle soup which is packed with nutrients and super delicious too.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Scottish
Servings 4 people
Calories 393 kcal

Ingredients
 

  • 500 g stinging nettles nettle tops
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 large potato peeled and keep the peel for the crisps
  • 1 small carrot diced
  • 2 tbsp olive oil
  • 750 ml vegetable stock or chicken stock
  • 1/4 tsp nutmeg grated
  • 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
Metric - US Customary

Instructions
 

  • 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

Notes

Please see notes in the above blog post of picking stinging nettles.
This soup will keep in the fridge for about 3 days and can be frozen too.

Nutrition

Calories: 393kcalCarbohydrates: 29gProtein: 7gFat: 30gSaturated Fat: 14gCholesterol: 77mgSodium: 1033mgPotassium: 1217mgFiber: 6gSugar: 5gVitamin A: 15075IUVitamin C: 57mgCalcium: 185mgIron: 4mg
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!
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