Nettle Soup Recipe: Nature's Lunchbox

Pick young nettles
as they are the most tender

I made my first foray into foraging this season armed with bright pink washing up gloves, I hit the local trail down by the river to find some delicious young spring nettles that grow on the riverbank.

Be careful where you pick from, check the nettles haven't been sprayed with pesticides and wear gloves to protect your hands stings. Pinch the top couple of inches off the young nettles, pick nettles early in the season before they become coarse and woody as these become bitter and make a stringy soup.


Nettle soup has a lovely clean and fresh taste, the quicker you get them into the pan the fresher it will be.

150g of nettles is around
3/4 of a carrier bag full

Ingredients
150g washed nettles
1 litre vegetable stock
1 small onion diced
4 small knobs butter
1 clove of garlic
salt & pepper to season
chives and a boiled egg to garnish




I would have preferred wild garlic but didn't come across any today, it's been a harsh winter and that seems to have set everything back hopefully I'll get some in a couple of weeks.

Fry the onion in the butter until soft and translucent then add the rest of the ingredients.
Simmer for 20 minutes until potatoes have softened.

Simmer ingredients in a large pan

When cooled blend the soup with a hand blender and reheat before serving.
Serve with a boiled egg, chives and crusty bread.

Serve with a boiled egg and freshly cut chives

I'm working on a new recipe challenge to collate all these lovely foraging recipes, more details next week.