Wild nettle soup

    45 min

    This is a dense and delicious dark green nettle soup. Make it when nettles show up at the farmers markets in the spring. Be sure to wear gloves when handling the nettles or they'll sting you!

    81 people made this

    Serves: 5 

    • 500g wild nettles
    • 2 teaspoons salt
    • 1 tablespoon extra virgin olive oil
    • 1 onion, diced
    • 4 tablespoons basmati rice
    • 1L chicken stock
    • salt and pepper to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large pot of water to the boil with 2 teaspoons of salt. Drop in the nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.
    2. Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken stock and chopped nettles. Bring to the boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.

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    Reviews in English (18)


    Yum! This was super easy to prepare and wonderful. My only criticisms would be: 1) This is too rich. Rather than a soup, it would make an amazing pasta sauce, particularly for cheese ravioli. 2) What is the cream shown in the photo? We served it with kackavall, an Albanian salty cheese similar to feta, but I'm guessing sour cream or heavy cream would also be good.  -  02 Apr 2010  (Review from Allrecipes US | Canada)


    this is really good soup! added a bit of lemon juice to my recipe and it came out excellent! I served mine with a dollop of sour cream and sprinkled with pepper. It was a major hit with the husband!  -  10 Apr 2010  (Review from Allrecipes US | Canada)


    This is so easy to make and tastes great. I ate it as a soup, but plan to use the leftovers on pasta as a previous reviewer suggested. I will also use low salt chicken broth next time as it was just a little salty for my taste.  -  24 May 2010  (Review from Allrecipes US | Canada)