Classic Stinging Nettle Soup: A Wild-Gathered Bowl of Comfort

There’s something truly grounding about this soup. Earthy, vibrant, and wholesome, it connects you to the season and to nature in every spoonful. This Classic Stinging Nettle Soup is creamy, packed with flavor, and brimming with early spring goodness. It’s exactly what you want when the air is still cool and the green shoots start to emerge.

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Why I Love This Recipe

This soup is not only delicious but also simple to make and loaded with nutrients. It’s one of those comforting dishes that feels old-world and healing. Whether you’ve foraged your own nettles or grabbed some from a farmer’s market, you’re in for something special.

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Ingredients

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil or butter
• 1 medium leek (white and light green parts), chopped
• 2 medium potatoes, peeled and diced
• 1 large carrot, chopped
• 6 cups vegetable or chicken broth
• 6–8 cups fresh stinging nettle leaves (young tops preferred)
• Salt and pepper, to taste
• ½ tsp ground nutmeg (optional)
• 1 tbsp lemon juice or apple cider vinegar (optional)
• ½ cup heavy cream or coconut cream (optional for added richness)
• Crusty bread or sour cream for serving (optional)

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Instructions

1. Prepare the Nettles

Always wear gloves when handling raw nettles. Rinse well in cold water and trim away any tough stems. Use only the tender leaves and tops.

2. Sauté the Base

In a large soup pot, heat olive oil or butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and leeks, and cook for another 2–3 minutes until softened and fragrant.

3. Add Vegetables and Broth

Stir in diced potatoes and carrots, then pour in the broth. Bring to a boil, reduce the heat, and simmer for 15–20 minutes until the vegetables are tender.

4. Add the Nettles

Gently stir in the nettle leaves and let simmer for 5–7 minutes, just until wilted and soft.

5. Blend and Season

Remove the pot from heat and use an immersion blender to purée the soup until smooth. Season with salt, pepper, and optional nutmeg. Stir in lemon juice or vinegar for brightness and cream for a velvety finish if desired.

6. Serve

Ladle into bowls and serve with a hunk of crusty bread or a swirl of sour cream.

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Tips for Success

• Don’t overcook the nettles – 5 to 7 minutes is perfect to keep their vibrant color and flavor.
• Use an immersion blender to avoid transferring hot soup to a stand blender.
• Add beans or lentils if you want extra protein or a heartier version.

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Variations to Try

• Add fresh herbs like dill or parsley before serving for an aromatic lift.
• Use coconut cream for a dairy-free version with a subtle sweetness.
• Add a pinch of chili flakes if you enjoy a little heat.

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Storage & Leftovers

• Refrigerate leftovers in a sealed container for up to 3 days.
• Freeze in portions for up to 2 months. Reheat gently on the stove without boiling.

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Final Thoughts

This Stinging Nettle Soup is the ultimate seasonal comfort food—simple, fresh, and soul-warming. It’s a lovely way to use wild greens and a fantastic introduction to foraging for those looking to reconnect with nature through food. Give it a try and see how a bowl of green can taste so incredibly good.