- 8 ounces (225 g) young nettle tops or tender leaves, loosely packed
- 1 tablespoon butter or extra-virgin olive oil
- 1 medium onion, chopped
- 10 medium-sized mushrooms
- 2 medium potatoes, chopped into small pieces
- 4¼ cups (1L) vegetable stock or water
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper
- Sprigs of parsley or cream (for garnish)
Note: Always wear gloves when collecting and handling fresh nettles. Collect the young new leaves, but please only take a few from each plant!
- Wash and finely chop the nettle leaves.
- Heat the butter/oil and sauté the onion, mushrooms and potato for 2-3 minutes.
- Add stock or water and bring to boil.
- Add salt and pepper.
- Simmer for 10-15 minutes until potatoes are soft and the stock has reduced slightly and thickened.
- Add the chopped fresh nettles.
- Return to simmer and continue to cook for 10-15 minutes.
- Adjust seasoning as necessary.
- Cool slightly and blend in a processor.
Recipe Alternative: Using Nettle Tea
The soup can be made with Nettle tea instead of fresh nettles.
To use the tea, make a strong tea – 2 tea bags in approximately 500mls. Use this as your stock.
Instead of nettle leaves as above, use spinach. This will give some bulk to the soup without too much of a nettle flavour.
Recipe thanks to Gaia Herbs Professional Solutions