Fresh Nettle Soup
Fresh Nettle Soup
Made with fresh foraged nettles, green peas and basil!
Summer will always be my favourite season - but there’s something about spring that just captures my heart.
Something about the transition from winter to spring. The days get warmer, the sun stays out a little longer and luscious green growth starts to transform the bare winter landscape.
One of my favourite new growths this time of year is Nettle! I love drinking nettle tea all year round but spring is the special time where I get to pick it fresh and use it in my cooking.
If you want to learn more about nettle and its therapeutic benefits, have a look at my mini nettle monograph here.
Once you’re done reading that, you must try this simple recipe for nettle soup. It’s the perfect spring food – light, yet warming and most importantly super nutritious!
The ingredients are minimal and the method is easy.
For this recipe, you’ll need to forage for some fresh spring nettle. If you’re not quite sure how to do that, don’t worry i’ve got you covered here.
Fresh Nettle Soup
Ingredients
Instructions
- Add all of your ingredients, apart from the cream, to a large pot and bring it to the boil. Turn it down to a medium simmer for 15 mins.
- Remove from the heat and use an immersion blender to puree everything until you have a nice smooth consistency.
- Stir in your cream and serve hot or if serving later then warm just before serving.
Notes
Feel free to leave the basil out in this recipe, or even swap it for mint!
