Stinging Nettle Soup

5 from 1 vote

Stinging nettle soup is a traditional spring recipe found across Slavic and Eastern European kitchens, where wild greens were long valued after the scarcity of winter.

Prep Time15

Cook Time30

Course: Soups

Cuisine: Eastern Europe

Diet: Vegetarian

Servings: people

Calories: 318kcal

Author: Jana Dziak

Equipment

Kitchen gloves (for handling raw nettles)
1 Large soup pot or Dutch oven
Sharp knife & cutting board
Measuring cups & spoons
Immersion blender or countertop blender

Ingredients

1 large onion finely chopped
2 tablespoons butter or oil of choice
6 cloves garlic minced
2 large potatoes peeled and diced
6 cups mushroom, vegetable or chicken broth
4 cups young stinging nettle leaves washed and chopped
1 carrot diced
1 celery stalk diced
1 bay leaf
2 sprigs sprigs fresh thyme or 1/2 teaspoon dried thyme
½ cup heavy cream or sour cream
Salt and pepper to taste
Fresh lemon juice to taste
Fresh parsley and dill chopped (for garnish)

Instructions

Prepare the nettles: Wearing gloves, carefully wash the nettle leaves in cold water. Remove any tough stems and chop the leaves roughly. Set aside.
Cook the onions and vegetables: In a large pot, heat the butter or oil over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Cook until the vegetables are softened and the onion is translucent, about 5-7 minutes.
Add garlic and potato: Add the minced garlic and diced potato to the pot. Cook for another 2 minutes, stirring frequently.
Add broth and seasonings: Pour in the vegetable or chicken broth. Add the bay leaf and thyme. Bring to a boil, then reduce heat and let the soup simmer for about 15-20 minutes, until the potatoes are tender.
Add nettles: Add the chopped stinging nettle leaves to the pot. Simmer for an additional 5-10 minutes until the nettles are tender.
Blend the soup: Remove the bay leaf. Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot.
Add cream (optional): Stir in the heavy cream or sour cream if using. Heat through without boiling.
Season and finish: Season with salt and pepper to taste. Add a squeeze of fresh lemon juice to brighten the flavors.

Notes

Wear gloves when handling raw nettles to avoid stings. Once cooked, they are completely safe to touch and eat.
Use only young spring nettles for the best flavor and tender texture.
Thoroughly wash foraged nettles to remove grit or insects.
Add cream or sour cream for a silkier soup, or leave it out for a lighter version.
Adjust thickness with extra broth if needed after blending.
Finish with lemon juice just before serving to brighten the flavor and freshly chopped herbs like dill and/or parsley.
Store leftovers in the refrigerator for up to 4 days.
Freeze for up to 3 months.

Nutrition