Spring nettle soup is a celebration of awakening nature and the coming vitality of spring. After a long winter, when nature starts to come alive again and the green fills the earth, the nettle – often wrongly considered just an ordinary weed – offers us its leaves full of nutrients and taste. This soup is not only excellent for its mild and fresh taste, but also loaded with vitamins and minerals, which are more than welcome after the winter season.
Preparing a spring dish from wild nettles is a tradition in many cultures around the world, from ancient times to the present day. Nettle was used not only as a medicinal plant, but also as an important food source that could provide necessary nutrients during poor times. In this day and age, when we focus more and more on local and seasonal food, nettle soup is an ideal way to include more wild plants in our diet.
Spring nettle soup is an example of a simple, but extremely nutritious and tasty food therapy. Its preparation does not require special culinary skills or complex ingredients, which makes it accessible to everyone. All you need is a little courage to collect nettles (with gloves on your hands, of course) and a willingness to discover new tastes. This soup can be a wonderful way to welcome spring and enjoy its first fruits directly from nature.
Invite spring to your table with this refreshing, green soup, which will not only warm your body, but also provide the necessary dose of energy and nutrients for the start of the new season. Spring nettle soup is more than just food; it’s a way to celebrate nature, seasonality, and the simple but rich gifts it provides us.
Spring nettle soup recipe
Ingredients
- 250 g of fresh young nettle leaves
- 1 large onion, chopped
- 2 cloves of garlic, finely chopped
- 2 medium potatoes, peeled and diced
- 1 l of vegetable broth
- 2 spoons of olive oil
- 100 ml of cream for cooking
- Salt and freshly ground black pepper to taste
- A pinch of nutmeg (optional)
Procedure
- Before use, wash the nettle thoroughly and let it drain. Use gloves to avoid splashing. Young nettle leaves are ideal for soup, as they are softer and have fewer hairs.
- Heat the olive oil in a large pan and add the chopped onion. Saute until translucent, then add the garlic and saute for one more minute.
- Add the sliced potatoes and cover with vegetable stock. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Add fresh nettle leaves to the potatoes and cook for another 5-10 minutes until the leaves are soft.
- Blend the soup with an immersion blender directly in the pot to a smooth consistency.
- Return the soup to a moderate heat, add the cream and let it reheat for a while. Season with salt, freshly ground black pepper and possibly a pinch of nutmeg. Serve the soup warm, garnished with fresh herbs or pieces of fresh bread.
Spring nettle soup questions and answers
How to safely collect nettles?
It is important to wear thick gloves when picking nettles to avoid burning them. Collect the young, upper leaves of the plant, which are the softest and tastiest. Ideally, collect nettles in places away from roads and industrial areas.
Can nettle soup be allergenic?
Although nettle has many health benefits, some people may be allergic to it. If you have never eaten nettle before, it is recommended to try a small amount first.
How do I get rid of nettle stings while cooking?
Stinging nettle is caused by formic acid in its hairs. However, this burning is neutralized by heat treatment – cooking or blanching. After the aforementioned heat treatment, nettle is completely safe and pleasant to eat.
How long should I cook nettle?
You only need to boil the nettle for about 5 to 10 minutes. Longer cooking can destroy some of its valuable nutrients.
What other ingredients can I add to nettle soup?
Potatoes, carrots, onions, garlic, cream or coconut milk for a vegan version go well with nettle soup. For seasoning, you can use salt, freshly ground black pepper, nutmeg or lemon juice.
Is it possible to freeze nettle soup?
Yes, you can freeze nettle soup in resealable containers after it has cooled. When defrosting, heat it slowly on the stove, or add a little water or stock if it is too thick.
