9th April 2020

Food / Natasha Lloyd

Forage of the Month: Nettle Soup

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Forage of the Month: Nettle Soup

Prepare your nettles by rinsing under water to remove any dirt or insects. Once the nettles are in boiling water, they lose their ability to sting, make sure you cook them for at least five minutes so they have wilted enough.

Serves: 4

Cooks in: 15

Difficulty: Easy


A large handful of nettle tops
1 large onion - chopped
2 carrots - chopped
2 large potatoes - chopped
2 litres of stock of your choice
½ tsp salt
2 tbs olive oil

1. Heat oil in your pan, add onions and cook gently until translucent.

2. Add stock, carrots and potatoes and cook on a gentle simmer until potatoes and carrots are thoroughly cooked.

3. Add the nettle tops and simmer for a further five minutes.

4. Then with a soup blender, blitz the ingredients together to a consistency of your liking.

5. Season generously with salt and pepper.

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Natasha Lloyd

Natasha Lloyd is a Medical Herbalist and Forager, based in the heart of Cairngorm National Park in Scotland. Natasha has been teaching foraging and herbalism for over 15 years through guided walks, talks and workshops.

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