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Foraged Wild Nettle Soup

A beautiful springtime soup, made with harvested wild nettles.
Prep Time10 mins
Cook Time15 mins
Author: Chrissy Faery


  • 250 g Nettles Freshly picked and washed
  • 1 Litre Vegetable Stock
  • 1 Large Carrot Diced
  • 1 Large Potato Peeled and diced
  • 1 Large Leek Sliced
  • 2 Cloves Garlic Peeled and diced
  • Sea Salt To taste


  • Place your nettles into a large saucepan, along with the diced carrot, potato, leek, garlic and 1 litre of vegetable stock.
  • Bring to the boil, and then simmer over a medium heat for 10-15 minutes until the vegetables are soft.
  • At this point you can add a pinch of Sea Salt, to suit your tastes. (optional)
  • When the vegetables are cooked, remove the pan from the heat, blitz well with with a hand blender and serve!