Spring nettle soup

    50 min

    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.


    Cheshire, England, UK
    8 people made this

    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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