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Nettle Soup

The Nettle plant is highly nutritious, packed with vitamins and minerals, most notably high in calcium (1 cup of cooked nettles contains 42% of the Recommended Daily Value of calcium) with a good proportion of magnesium (necessary for the uptake of calcium) as well as being a valuable source of vitamins A, C and iron.   A nutritious and tasty nettle soup to enjoy this Spring:

Ingredients for Nettle Soup:

150g nettle tops
1 chopped onion
1 sliced leek
2 sticks celery chopped
1 clove chopped garlic
A large knob of butter
1 litre vegetable stock
Sea salt and freshly ground black pepper
Plain yoghurt or sour cream to serve


Wearing gloves wash the nettles thoroughly, removing any tough stems. Melt the butter in a large saucepan and fry the onions, leek, celery and garlic on a medium heat for 5 – 10 minutes until softened. Add the stock and bring to the boil, then turn down the heat and allow to simmer for 10 minutes. Add the nettles and continue to cook for a further 5 minutes. Remove from the heat and using a hand blender liquidise until the soup is a smooth consistency. Add salt and pepper and serve with a spoonful of yoghurt or sour cream to top.



The Herbal Clinic in Swansea provides natural healthcare with the use of organic herbs, acupuncture and iridology.

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