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+ servings
Easy Nettle Soup
A fresh, simple and light dish for spring. This nettle soup is quick to make and has just seven ingredients.
CourseAppetizer, Soup
CuisineBritish, Traditional
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings4
Calories111kcal
AuthorSophie & Paul
Ingredients
2 cups nettle leaves
1 tbsp olive oil
1 onion medium
3 cloves garlic finely chopped
2 cups potato 2 medium potatoes diced
2 tsp stock powder or bouillon bouillion
2 cups water
1 tbsp lemon juice
Instructions
Whilst wearing gloves, prepare your nettles - remove any thick stalks and wash the leaves well
In a medium saucepan heat the olive oil, then add the chopped onion and garlic
Fry for a few minutes until translucent
Then add the diced potato, water and vegetable stock powder and stir
Cover the pan with a lid, and let it simmer for 10 minutes
Check the potato is soft, and then add the washed nettle leaves and cook for another minute until the leaves have wilted down
Finally, add the lemon juice and blend the soup until smooth using an immersion blender
Salt and pepper to taste and serve with a drizzle of extra virgin oil and a sprinkle of seeds
Notes
For tips on identifying and picking nettles, see the post above.
Variations
For a thicker soup, add an extra potato. You can also use leftover potato if you have some that's already been cooked.
Other veggies such as leek, carrot or celery can also be added. Chop them finely and add in just after the onions and garlic and lightly fry.
Some or all of the nettles can be replaced with Wild Garlic, simply omit the garlic cloves.
If cooking for someone Gluten Free - check the ingredients of your stock powder or bouillon
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