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Fresh Nettle Soup with Potatoes

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A creamy, comforting spring tonic soup made with fresh nettle leaves and potatoes, offering a nourishing and vibrant flavor perfect for seasonal meals.

Ingredients

Scale
  • 4 cups packed fresh nettle leaves (about 120g)
  • 3 medium potatoes (about 1 lb), peeled and diced (Yukon Gold or Russet recommended)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (1 quart)
  • 2 tablespoons olive oil or unsalted butter
  • Salt and pepper to taste
  • Optional: splash of cream or coconut milk
  • Optional: pinch of nutmeg

Instructions

  1. Wearing gloves, rinse nettle leaves thoroughly under cold water to remove dirt and grit.
  2. Bring a large pot of water to boil and blanch nettles for 1-2 minutes until bright green and sting is removed.
  3. Drain nettles using a colander and rinse with cold water to stop cooking. Set aside.
  4. In a large pot, heat olive oil or butter over medium heat.
  5. Add chopped onions and sauté for 5 minutes until translucent and soft.
  6. Stir in minced garlic and cook for another minute until fragrant but not browned.
  7. Add diced potatoes and stir to coat with onion and garlic mixture.
  8. Pour in vegetable broth, bring to a boil, then reduce to a simmer.
  9. Cook uncovered for 15-20 minutes until potatoes are very tender.
  10. Add blanched nettle leaves to the pot.
  11. Using an immersion blender, puree the soup until smooth and creamy. If using a regular blender, blend in batches carefully and return to pot.
  12. Season soup with salt and pepper to taste.
  13. For extra creaminess, stir in a splash of cream or coconut milk if desired.
  14. Warm through on low heat for 2-3 minutes.
  15. Ladle soup into bowls and garnish with a swirl of cream, cracked black pepper, or fresh herbs like chives or parsley.

Notes

Always wear gloves when handling raw nettles to avoid stings. Blanch nettles briefly to remove sting and preserve vibrant color. Use Yukon Gold or Russet potatoes for best creamy texture. Blend thoroughly for silky smooth soup. Season gradually as potatoes absorb salt. For dairy-free, use olive oil and coconut milk instead of butter and cream.

Nutrition

Keywords: nettle soup, spring tonic, creamy soup, potato soup, wild greens, healthy soup, vegetarian, gluten-free

Find it online: https://zoeplate.com/fresh-nettle-soup-with-potatoes-recipe-easy-creamy-spring-tonic/