Cream of Nettle Soup Vegan
Indulge in the earthy, nutrient-packed goodness of this Cream of Nettle Soup – a luscious, plant-based comfort food perfect for any season. This vegan recipe transforms wild nettle leaves into a velvety, nutrient-rich soup, enhanced with the creaminess of full-fat coconut milk and the subtle warmth of nutmeg. Paired with tender russet potatoes, aromatic garlic, and onion, and finished with a bright splash of lemon juice, this soup strikes a perfect balance between wholesome and indulgent. Quick to prepare in just 40 minutes, it's a deliciously healthy way to enjoy the unique flavors of foraged greens. Whether you're looking for a light lunch or an elegant starter, this creamy nettle soup is sure to impress vegans and non-vegans alike.
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Recipe Information
Ingredients
- 200 grams Fresh nettle leaves
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 large Russet potato, peeled and diced
- 4 cups Vegetable broth
- 1 cup Coconut milk (unsweetened, full-fat)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg
- 2 tablespoons Lemon juice
Instructions
Carefully rinse the nettle leaves under cold water using gloves to avoid stings. Set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until it becomes translucent.
Add the minced garlic and cook for another minute, stirring frequently.
Stir in the diced potato and pour the vegetable broth into the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes until the potatoes are tender.
Using gloves, add the rinsed nettle leaves to the pot. Simmer for 5 minutes, just until the leaves are wilted and tender.
Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender with the lid slightly ajar to avoid pressure buildup, then return it to the pot.
Stir in the coconut milk, salt, black pepper, nutmeg, and lemon juice. Simmer for 2-3 minutes to let the flavors meld.
Taste and adjust seasoning if needed. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of freshly ground black pepper, if desired.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 7.4 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
