Spring Nettle Soup

Nettles are like nature’s multivitamin - nutrient-dense and packed with health benefits. Nettles are rich in iron, calcium, vitamins A, C, and K. They can boost energy, support joints, ease allergies, aid digestion, and promote heart health. Their anti-inflammatory and antioxidant properties also benefit skin and hair. Enjoy them in soups, teas, or pestos for a natural health boost.

While they may have a bit of a sting at first, once cooked, they transform into something truly delicious. This Spring Nettle Soup is the perfect way to enjoy their fresh, earthy flavor while reaping all their benefits. Give it a try and bring a little wild goodness to your table!

I’d describe this soup velvety, earthy, and comforting. It has a mild, slightly grassy flavor reminiscent of spinach, but with a wild, herbal twist. The potatoes make it silky and satisfying, while the garlic and green onion add a gentle sweetness. A splash of cream (or yogurt) rounds it out with a subtle richness, and a squeeze of lemon at the end brings everything to life. It’s simple yet elegant, like something you’d find in a rustic countryside kitchen or a cozy farm-to-table café. Pair it with crusty bread, and you’ve got a wholesome, nourishing bowl of springtime goodness.

Simple Spring Nettle Soup

Ingredients:

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 green onions, sliced (optional but lovely)

• 2 medium potatoes, peeled & diced

• 4 cups fresh nettle tops (loosely packed)

• 4 cups vegetable or chicken stock

• 2 tablespoons olive oil or butter

• Salt & pepper

• A splash of cream, yogurt, or crème fraîche (optional, but highly recommended)

• Lemon wedge, for serving (or lemon juice - trust me, it’s okay)

Instructions:

1. Prep the nettles:
   Put on gloves and rinse the nettles well. Trim off any tough stems. Set aside.

2. Sauté:
   In a pot, heat the olive oil or butter. Add onion, garlic, and green onion. Cook until soft and fragrant, about 5-7 minutes.

3. Potatoes & stock:
   Add the diced potatoes and pour in the stock. Bring to a boil, then reduce to a simmer until potatoes are tender (about 15 minutes).

4. Blanch the nettles:
   (Optional but gives you a brighter color) While the potatoes cook, you can quickly blanch the nettles in boiling water for 30 seconds, then shock them in cold water. Drain well. Otherwise, you can toss them straight into the soup raw if you prefer.

5. Add nettles:
   Stir the nettles into the soup and simmer for another 3-5 minutes until wilted and tender.

6. Blend:
   Use an immersion blender (or regular blender) to blitz it smooth. Season with salt and pepper to taste.

7. Finish:
   Stir in a splash of cream, yogurt, or crème fraîche for richness. Serve with a squeeze of lemon (that’s a must!) and maybe a slice of crusty bread.

Notes:

• If you like it rustic, leave it a little chunky.

• Nettles + lemon = magic combo.

• Add a soft-boiled egg on top if you want to sneak in something extra without complicating things. :)