How should nettles be handled safely?

Always wear gloves when handling fresh nettles to avoid stings. Once cooked, nettles lose their sting and become safe to eat.

Can I substitute the coconut milk?

Yes, you can replace coconut milk with other plant-based milks or cream for a different flavor and texture.

Ground cumin and a small amount of chili flakes create a gentle warmth without overpowering the greens.

Use an immersion blender or regular blender to puree the soup after simmering the ingredients until tender.

Greek or plant-based yogurt, toasted pumpkin seeds, and fresh herbs like parsley and chives enhance flavor and texture.

Yes, the soup is naturally gluten-free; just ensure the vegetable stock used is gluten-free as well.

A vibrant, nutrient-rich soup featuring fresh nettles, vegetables, and a touch of unexpected spice for a healthy, earthy dish with a unique twist.

This recipe quickly became a favorite because of its unique earthy flavor and versatility in preparation.

Greens: 200 g fresh nettle leaves (use gloves to handle), 50 g baby spinach
Vegetables: 1 medium onion, diced, 1 medium leek, sliced, 2 medium potatoes, peeled and diced, 2 cloves garlic, minced, 1 medium carrot, diced
Liquids: 1 L vegetable stock (gluten-free if needed), 100 ml coconut milk
Seasonings & Flavor: 1 tbsp olive oil, 1/2 tsp ground cumin, 1/4 tsp chili flakes, Freshly ground black pepper, to taste, Sea salt, to taste, Juice of 1/2 lemon
Garnish (optional): Greek yogurt or plant-based yogurt, Toasted pumpkin seeds, Fresh herbs (parsley, chives)

Step 1:: Wearing gloves, wash and trim nettle leaves, removing any tough stems.
Step 2:: In a large pot, heat olive oil over medium heat. Add onion, leek, carrot, and garlic sauté for 4 minutes until softened.
Step 3:: Stir in potatoes, cumin, and chili flakes. Cook for 2 minutes.
Step 4:: Add vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes, until potatoes are tender.
Step 5:: Add nettles and spinach. Simmer for 5 minutes, until greens are wilted.
Step 6:: Remove from heat. Using an immersion blender, puree the soup to desired smoothness.
Step 7:: Stir in coconut milk and lemon juice. Season with salt and pepper.
Step 8:: Reheat gently if needed. Serve hot, garnished with yogurt, pumpkin seeds, and fresh herbs if desired.

This soup always brings warmth to our family meals and sparks conversations about foraging and healthy eating.

Large pot, immersion blender (or regular blender), chefs knife, cutting board, gloves for handling nettles

Contains coconut (coconut milk). Garnish may contain dairy if using Greek yogurt. Always check stock and yogurt labels for allergens if necessary.

Calories: 180, Total Fat: 7 g, Carbohydrates: 25 g, Protein: 5 g

This nettle soup is a delicious way to enjoy seasonal greens and nourish your body with every spoonful.

→ How should nettles be handled safely?: Always wear gloves when handling fresh nettles to avoid stings. Once cooked, nettles lose their sting and become safe to eat.
→ Can I substitute the coconut milk?: Yes, you can replace coconut milk with other plant-based milks or cream for a different flavor and texture.
→ What adds the subtle spice to this soup?: Ground cumin and a small amount of chili flakes create a gentle warmth without overpowering the greens.
→ How do I achieve a smooth texture?: Use an immersion blender or regular blender to puree the soup after simmering the ingredients until tender.
→ What garnishes complement this soup best?: Greek or plant-based yogurt, toasted pumpkin seeds, and fresh herbs like parsley and chives enhance flavor and texture.
→ Is this soup suitable for gluten-free diets?: Yes, the soup is naturally gluten-free; just ensure the vegetable stock used is gluten-free as well.