Nettle soup

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Nettle soup is a traditional soup prepared from stinging nettles. Nettle soup is eaten mainly during spring and early summer, when young nettle buds are collected. Today, nettle soup is mostly eaten in Scandinavia, Iran,Ireland and Eastern Europe, but historically consumption of nettles was more widespread. Nettle stew was eaten by inhabitants of Britain in the Bronze Age, 3000 years ago.


Put in a large pan: chopped onion, garlic, leek (white and green parts), asparagus, celery. Pour enough water to cover all the ingredences. Bring to the boil, then lower the heat, cover and cook for 10 minutes. 

Add salt, pealed and chopped potatoes, chopped nettle leaves, sage, dill, marjoram, rosemary, thyme and cook for another 10 minutes.

When it is finish garnish with fresh coriander sprigs and serve.