Yummy Nettle Soup Recipe

Ready to try cooking on the wild side? Then give this yummy nettle soup recipe a shot. For the most flavor, sautee the shallot and garlic, use high quality broth and don’t skip the lovage. If you don’t like it, use another herb! The potato adds a creamy texture to the soup. Sweet potato works too. As a matter of fact, that is what I used today when I made it since that is what I had on hand. All my potatoes sprouted and will be going back in the ground. The sweet potato made the soup less green than when made with regular potatoes. You can use parsley root instead of carrots if you want a really dark green soup. Let us know in the comments below how your soup turned out.

Yummy nettle soup

Ingredients

1 tablespoon olive oil
1 shallot, diced
1 garlic clove, finely chopped
1 potato, peeled and cubed
1 carrot, peeled and chopped
180 g (6 ounces) celeriac, peeled and cubed
1 liter (1 quart) vegetable broth (sometimes I use plain water and season it with herbs)
1 teaspoon dried lovage
1 teaspoon dried marjoram
About 50 g (2 cups) stinging nettle tips, washed and loosely chopped
A handful of fresh parsley
A handful of spring onion
Salt and pepper to taste

 

Directions

Heat olive oil in a large pot over medium heat.
Add shallot and sweat until translucent.
And garlic and cook it, stirring occasionally, until it is fragrant. About 30 seconds.
Add the carrots, celeriac and sweet potato and cook an additional 5 minutes.
Pour in the broth.
Let the soup come to a boil, then reduce the heat to low and gently simmer until the vegetables are fork tender, about 20 to 30 minutes.
Add the nettle and simmer for 5 to 10 minutes.
Remove from heat and add the parsley and spring onion.
Taste and season with salt and pepper.
Puree the soup with an immersion blender.
Ladle in bowl and, if you choose, serve with a dollop of your favorite cream (dairy, soy, coconut milk)

Yummy nettle soup ingredients

Yummy nettle soup ingredients

 

Yummy Nettle Soup
Author: 
Recipe type: soup
Cuisine: wild plants
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
 
Ingredients
  • 1 tablespoon olive oil
  • 1 shallot, diced
  • 1 garlic clove, finely chopped
  • 1 large potato, peeled and cubed
  • 1 carrot, peeled and chopped
  • 180 g (6 ounces) celeriac, peeled and cubed
  • 1 liter (1 quart) vegetable broth
  • 1 teaspoon dried lovage
  • 1 teaspoon dried marjoram
  • About 50 g (2 cups) stinging nettle tips, washed and loosely chopped
  • A handful of fresh parsley
  • A handful of spring onion
  • Salt and pepper to taste
Instructions
  1. Heat olive oil in a large pot over medium heat.
  2. Add shallot and sweat until translucent.
  3. And garlic and cook it, stirring occasionally, until it is fragrant. About 30 seconds.
  4. Add the carrots, celeriac and sweet potato and cook an additional 5 minutes.
  5. Pour in the broth.
  6. Let the soup come to a boil, then reduce the heat to low and gently simmer until the vegetables are fork tender, about 20 to 30 minutes.
  7. Add the nettle and simmer for 5 to 10 minutes.
  8. Remove from heat and add the parsley and spring onion.
  9. Taste and season with salt and pepper.
  10. Puree the soup with an immersion blender.
  11. Ladle in bowl and, if you choose, serve with a dollop of favorite cream (dairy, soy, coconut milk)

 

Yummy nettle soup

Yummy nettle soup

 

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