Nettle soup

Bowl of nettle soup with creme fraiche

Nettle soup, by Leslie Seaton from Seattle, WA, USA

Stalwart recipe of the foraging community


  • ½ carrier bag stinging nettle tops
  • 50g vegan margarine
  • 1 large onion
  • 1 litre vegetable stock
  • 1 large potato, peeled & cut into cubes
  • 1 large carrot, peeled & chopped
  • Salt & pepper
  • 2 tbsp Oatly creme fraiche


  1. Wash nettles, get rid of thick stalks, drain
  2. Melt vegan margarine in large saucepan, add onion, cook gently 5-7 minutes until softened
  3. Add stock, nettles, potato & carrot. Bring to simmer, cook gently until potato soft, about 15 minutes
  4. Remove from heat, purée with electric hand-held blender & season with salt & pepper.
  5. Serve with tablespoonful of creme fraiche on top, can also add swirl of olive oil & Tabasco sauce.