Vegan Nettle and Potato Soup
Delight in the earthy, nutrient-packed goodness of this Vegan Nettle and Potato Soup, a wholesome and comforting recipe perfect for welcoming the changing seasons. This dairy-free soup brings together the creamy texture of tender potatoes, sautéed aromatics like onion, garlic, and leek, and the vibrant, slightly herbal flavor of fresh nettles. Simmered in a flavorful vegetable broth and finished with a touch of coconut cream and a splash of zesty lemon juice, this soup is both rich and refreshing. Packed with plant-based nutrients, simple ingredients, and gluten-free by nature, it’s an ideal choice for a cozy lunch or light dinner. Easy to prepare in under an hour, this nettle soup pairs wonderfully with crusty bread or a simple salad, making it a delicious way to explore the unique taste and health benefits of foraged nettles.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 medium Leek, sliced
- 4 medium Potatoes, peeled and cubed
- 6 cups Vegetable broth
- 8 cups Fresh nettles, washed and destemmed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 0.25 cup Coconut cream
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, and sauté for 5 minutes until translucent.
Stir in minced garlic and sliced leek, cooking for an additional 2 minutes.
Add the cubed potatoes to the pot and pour in the vegetable broth.
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes or until the potatoes are tender.
Wearing gloves, carefully add the nettles to the pot. Simmer for another 5 minutes until the nettles are wilted and tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth.
Add salt, black pepper, lemon juice, and coconut cream. Stir well to combine.
Return the pot to a low heat to gently warm the soup if needed, then taste and adjust seasonings as desired.
Serve hot, garnished with a drizzle of additional coconut cream if desired.
Nutrition Facts
Calories |
2559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5864 mg | 255% | |
| Total Carbohydrate | 438.9 g | 160% | |
| Dietary Fiber | 170.4 g | 609% | |
| Total Sugars | 70.0 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10011 mg | 770% | |
| Iron | 45.4 mg | 252% | |
| Potassium | 13197 mg | 281% | |
*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.
