Nettle and Potato Soup
Delight in the wholesome flavors of spring with this vibrant Nettle and Potato Soup, a comforting bowl full of earthy goodness. Featuring tender nettles — a nutrient-packed foraged green — alongside creamy potatoes, aromatic garlic, and onion, this recipe strikes the perfect balance between rustic and refined. A splash of lemon juice brightens the flavors while a swirl of double cream adds a luxuriously smooth finish to the soup's naturally velvety texture. Quick and easy to prepare in under 45 minutes, this nettle recipe is not only delicious but also a great way to incorporate wild, fresh ingredients into your kitchen. Perfect for cool evenings, this hearty soup is sure to become your new favorite seasonal dish!
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Recipe Information
Ingredients
- 200 grams fresh nettles
- 500 grams potatoes
- 1 large onion
- 2 large garlic cloves
- 1 liter vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 100 milliliters double cream
Instructions
Prepare the nettles by wearing gloves to avoid being stung. Rinse the nettles thoroughly under cold water and remove any thick stems. Set aside.
Peel the potatoes and cut them into small cubes for faster cooking. Finely chop the onion, and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.
Stir in the diced potatoes and cook for about 5 minutes, stirring occasionally to prevent sticking.
Pour in the vegetable broth, ensuring the potatoes are submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender.
Add the prepared nettles to the pot and simmer for an additional 5 minutes. The nettles will wilt and become tender quickly.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
Return the pot to low heat, stir in the cream, and season with salt, pepper, and lemon juice. Adjust the seasoning to taste and heat the soup gently without boiling.
Serve the soup hot, garnished with a drizzle of olive oil or a swirl of double cream if desired.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 4832 mg | 210% | |
| Total Carbohydrate | 210.6 g | 77% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 33.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1306 mg | 100% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5604 mg | 119% | |
*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.
