Nettle soup


( Serves 4)

Cooking Time: 15 minutes



  • Nettles (wild)* 250 grams/ml
  • Onion 100 grams/ml
  • Olive oil 15 grams/ml
  • Butter 10 grams/ml
  • Garlic 15 grams/ml
  • Stock 15 grams/ml
  • Lemon 80 grams/ml


  • Pick wild nettles (use gloves).
  • Rinse them thoroughly.
  • Add a splash of olive oil and a small knob of butter (can use vegan alternative).
  • Add one onion and sauté for 5-8 minutes.
  • Add 3 thinly slice garlic cloves and cook for 30 seconds.
  • Add your nettles and a litre of water with 2 tsp of veg stock.
  • Boil until wilted, be careful not to over do them.
  • Let cool, then place in a blender and blend until smooth.
  • Pour back in the pan and squeeze one whole lemon and season heavily.
  • leave for the flavours to mix then taste.
  • Serve with bread and extra lemon.

Extra Notes

  • Gather a good looking amount of nettles, does not need to be precise.

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