Tasty Nettle Soup

Vegan Nettle Soup (Creamy & Nourishing)

 Ingredients

• 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)

 Important (aka don’t get stung and blame me). Only pick young nettles, use gloves  (top 4–6 leaves) and avoid roadsides or sprayed areas. Once cooked, they lose their sting completely. I am growing some in a pot this year in the Organic Yarden with Organic Nettle seed from Seeds Ireland 

 Method

1. 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.

2. 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.

3. Add nettles (the magic moment)
   Add your nettles and spinach (if using). Cook for 2–3 minutes — they’ll wilt down dramatically like spinach.

4. Blend it up
   Blend until smooth

5. 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.

Optional Upgrades (because we’re fancy like that)

• 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)

 Why You’ll Love It

• Completely free food (nature is the original supermarket)

• Supports pollinators when harvested responsibly

• Packed with nutrients, your body will actually thank you for