Spring nettle soup

Spring nettle soup


3 people made this

About this recipe: This simple recipe is easy to create and is a pleasure to taste. The nettles that grow in the Abbey in the early spring come in to good use when making this dish but one has to be careful not get stung while picking them. With a multitude of health benefits, the recipe is cheap and can last for a couple of days.

friarbeetroot Cheshire, England, UK

Serves: 4 

  • 2 garlic cloves, finely chopped
  • 1 medium onion, finely chopped
  • 1 stick celery, chopped
  • 1 carrot, chopped
  • 1 potato, peeled and chopped
  • 1 tablespoon olive oil
  • 1L chicken or vegetable stock
  • 4 good handfuls nettles (mind the stings)
  • salt and pepper to taste

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Chop the garlic, onion, celery carrot and potato and sweat off in the olive oil. Add the stock and simmer for about 15 minutes.
  2. Add the nettles and simmer for a further 5 minutes. Take off the heat and blend with a hand blender. Season to taste with salt and pepper.

Other ideas

Ensure you wear gardening gloves whilst picking the leaves.

See it on my blog

The Hoagie Wagon on wordpress

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