Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh young nettle leaves, washed and chopped
- 4 cups vegetable broth
- 2 medium potatoes, peeled and diced
- 1/2 cup heavy cream (optional)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the chopped nettle leaves. Cook until wilted, about 3-5 minutes.
- Pour in the vegetable broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Remove the pot from heat. Carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth.
- Return the soup to the pot. Stir in the heavy cream, if using. Season with salt and black pepper to taste.
- Heat gently for a few minutes without boiling. Serve hot.
Notes
- Wear gloves when handling fresh nettles to avoid stinging.
- Young nettle leaves are best for soup as they are more tender and less fibrous.
- For a vegan option, omit the heavy cream or substitute with a plant-based cream alternative.
- Nettle soup can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg