Most people often think of soup when they talk about Stinging Nettles (Urtica dioica). For those of you that have been going on at me to give you a Nettle soup recipe, here it is.
Nettles have often been seen as the food of peasants. Nothing wrong with that says I. So enjoy this gorgeous, rich green Nettle soup that just bursts with nutrition.
For all Noble Peasants everywhere.
Ingredients
- 4 garlic cloves (crushed)
- 40 nettle tops
- 500 ml of vegetable stock
- 8 oz cooked potatoes
- 1 glug of vegetable oil
Suggested Instructions
- Cook the potatoes until soft.
- Wash and roughly chop the Nettles.
- Heat oil in pan.
- Add the crushed garlic, and fry for 30 seconds.
- Now add the chopped Nettles, stock and chopped potatoes.
- Bring to the boil and simmer for about 10 minutes.
- Blend and serve.
Serves: 2 people
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{ 2 comments… read them below or add one }
I think that’s a bit too much garlic myself: I’m very fond of garlic, but I’d only use half a clove in twice the quantity (1l) because I wouldn’t want to overpower the delicate flavour of the nettles.
Best wishes,
JB
Another delicious variation on this recipe is to fry half an onion, finely chopped, with the garlic. Whilst adding a slightly fuller flavour to the soup, it doesn’t detract from the taste of the nettles themselves. A couple of wedges of homemade bread to dunk in makes the dish a meal in itself.