Nettle soup

Nettle soup

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(3 ratings)

Prep: 20 mins Cook: 30 mins


Serves 4 - 6
Get your gloves on to forage for wild plants like nettles - once cooked they have a spinach or cabbage flavour

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal323
  • fat21g
  • saturates11g
  • carbs21g
  • sugars7g
  • fibre9g
  • protein6g
  • salt0.9g
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  • 1 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 leek, washed and finely sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

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



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1l vegetable stock
  • 400g stinging or dead nettles, washed, leaves picked (see tips below)
  • 50g butter, diced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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.

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Comments (9)

trinaz's picture

i dont like the look of this
looks like it was scraped out of a drain
i make this soup when i wanna be sick

AndrewWilliams's picture

Very good. :)

gcooksit's picture

this sounds great! will give it a try, i live in the countryside so nettles are everywhere

wenroslaw's picture

Just made this after talking about trying nettle soup for years. I'm afraid to say it was dissapointingly bland. Also didn't like the pulpy texture. Will stick to Watercress next time I fancy green soup!

bigz83's picture

can u use dried nettles?

luvmegrub2345's picture

Had made it then discovered I didn't have any cream, so spooned some cream cheese through it instead. Very smooth and delicious - and virtually free to make because we've got plenty of nettles growing here all year round!

manderino's picture

Just made this soup and stuck to the recipe - was a bit dubious about trying it but tastes really good would definately do it again.

trinaz's picture

yeah i know the feeling...when your hair gets stuck in the binder of the cook book

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