top of page

Nettle Soup


I know for many, the thought of getting anywhere near Nettles is not one which fills us with joy.


If you are curious nettle soup is a super food rich in iron and the nutrients which makes this a delicious spring time favourite from Scandinavia to the Balkans


tbsp olive oil, plus extra for drizzling

1 onion, chopped

1 carrot, diced

1 leek, washed and finely sliced

1 large floury potato (Maris Piper or similar), thinly sliced

1l vegetable stock

400g stinging or Dead nettles, washed, leaves picked

50g butter, diced

50ml double cream


1.  Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, leek and potato, and cook for 10 mins until the vegetables start to soften. Add the stock and cook for a further 10-15 mins until the potato is soft.

2.  Add the nettle leaves, simmer for 1 min to wilt, then blend the soup. Season to taste, then stir in the butter and cream. Serve the soup drizzled with extra oil and scattered with dead nettle flowers, if you have them.

Gardeners Digest by Brewin Dolphin with Paul Hervey-Brookes 2021

bottom of page