Nettle Soup Recipe
Luxurious and vibrant green, Nettle soup can be made with highly nutritious nettles or baby spinach. Keep it vegan and add a drizzle of truffle oil, or swirl in yogurt for extra richness.
How to Make the Best Nettle Soup
This vibrant green nettle soup is a celebration of spring’s wild bounty. Nettles, often overlooked as a nuisance weed, are actually packed with nutrients and transform into a silky, earthy soup with a flavor reminiscent of spinach but with more depth and complexity. The addition of potatoes creates a naturally creamy texture without any cream, making this a wonderfully light yet satisfying dish.
The Finnish-inspired recipe keeps things simple, letting the nettles shine while fresh tarragon adds an aromatic, slightly anise-like note that elevates the entire bowl. A squeeze of lemon brightens everything up and cuts through the earthiness. If you’re lucky enough to forage your own nettles in early spring when they’re young and tender, this soup is the perfect way to showcase them.
For an elegant presentation, swirl in some tangy yogurt or sour cream and finish with a drizzle of truffle oil—it transforms this humble soup into something restaurant-worthy. Add sautéed wild mushrooms on top for a heartier meal that’s still light enough for warmer weather.
Nettle Soup
Luxurious and vibrant green, Nettle soup can be made with highly nutritious nettles or baby spinach. Keep it vegan and add a drizzle of truffle oil, or swirl in yogurt for extra richness.
Ingredients
Soup Base
Greens and Finishing
Optional Toppings
Instructions
Make the Soup
- In a medium pot, sauté shallot and garlic in olive oil 3–4 minutes, over medium heat, until fragrant and golden. Add potatoes, stock, salt, and pepper and bring to a simmer, covered. Simmer until potatoes are very tender, about 10–15 minutes.
- When potatoes are tender, carefully add nettles (using gloves or tongs) and stir, letting them wilt, about 1 minute. Do not boil. Turn off the heat and let the pot cool. The hot water will neutralize their sting.
- Once cooled, blend until very smooth. Add the fresh tarragon and a squeeze of lemon and blend again. Taste and adjust salt and lemon.
Serve
- Divide among bowls, top with a swirl of yogurt or sour cream. Sprinkle with fresh tarragon leaves or edible flower petals. Add a drizzle of truffle oil, if you like.
Notes
- If using nettles, always wear gloves when handling them raw—the sting disappears once they're cooked.
- Baby spinach makes an excellent substitute if you can't find fresh nettles.
- For a heartier version, top with sautéed wild mushrooms.
- This soup can be served warm or chilled as a refreshing spring dish.
