New Post - Nettle Soup Recipe
1 large bowl of young nettle tops (gloves on — we’re not superheroes)
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 medium potato, peeled & diced (this gives creaminess without dairy)
750ml vegetable stock
1 handful spinach (optional, for extra green goodness)
Salt & pepper to taste
Squeeze of lemon juice (trust me… it lifts everything)
Optional: splash of plant milk or Plant Cream (oat works beautifully)
Sauté the base
Heat olive oil in a pot and gently cook the onion for 5–7 minutes until soft. Add garlic and cook for another minute.
Add the potato & stock
Toss in your diced potato and pour over the veg stock. Simmer for about 10–15 minutes until the potato is soft.
Add nettles (the magic moment)
Add your nettles and spinach (if using). Cook for 2–3 minutes — they’ll wilt down dramatically like spinach.
Blend it up
Blend until smooth
Finish it off
Add salt, pepper, a squeeze of lemon, and a splash of plant milk or plant cream if you want it extra creamy.
Top with toasted seeds (pumpkin or sunflower)
Add wild garlic if you’ve got it growing nearby (elite flavour) - I actually have some growing in The Organic Yarden
Drizzle with chilli oil for a little kick
Serve with chunky homemade bread (mandatory, honestly)
Completely free food (nature is the original supermarket)
Supports pollinators when harvested responsibly
Packed with nutrients, your body will actually thank you for