Easy Wild Nettle Soup: A Simple Spring Foraging Recipe

Spring is one of the best times to start cooking with wild foods, and nettles are often one of the easiest plants to find. Although they are usually avoided because of their sting, young nettles are packed with goodness and make a delicious seasonal ingredient once cooked.

This easy wild nettle soup is simple, warming and full of fresh spring flavour. Cooked nettles have a mild, earthy taste, similar to spinach, and pair beautifully with potato, onion and garlic for a comforting bowl of soup.

When foraging, always pick young nettle tops from clean areas away from roadsides or sprayed land. Gloves are a must, and avoid older flowering plants.

Ingredients

• 150g young nettle leaves
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, crushed
• 1 medium potato, chopped
• 750ml vegetable stock
• 1 tbsp lemon juice
• Salt and pepper to taste

Method

Wearing gloves, carefully rinse and prepare the nettles, removing any tough stems. In a large pan, gently cook the onion in olive oil until softened, then add the garlic. Stir in the potato and vegetable stock and simmer until the potato is tender.

Add the nettles and cook for a few minutes until wilted. Blend the soup until smooth, stir through the lemon juice, season to taste and serve warm.

Serving Ideas

Serve your nettle soup with warm crusty bread, toasted seeds or a spoonful of yoghurt for extra creaminess. It makes a lovely light lunch, starter or simple outdoor-inspired meal after a day spent exploring nature.

Cooking with foraged ingredients is a wonderful way to connect with the seasons, and this easy nettle soup is a great place to start. Simple, nourishing and packed with spring flavour, it might just change how you think about nettles forever.