Spring Nettle Soup Recipe
from Oshala Farm
Spring is in full bloom, and what better way to embrace the season’s bounty than with a bowl of nourishing and organic nettle soup? Bursting with fresh flavors and abundant nutritional benefits, this vibrant soup will be a refreshing addition to your culinary repertoire.
The recipe starts with hand-picked, tender nettle leaves (make sure to use your gloves!). Fresh Stinging nettle is rich in vitamins, minerals, and antioxidants, offering a natural boost to your immune system and promoting overall well-being. Spring is a time for rejuvenation and embracing the beauty of nature, and with our organic nettle soup, you can savor the essence of this magical season while nourishing your body from within.
Wishing you a season filled with health, happiness, and delicious moments!
- 1 medium diced spring onion or 2 leeks or shallots
- 2 TBSP organic olive oil
- 1 lb fresh nettles (about 8 cups)
- 1 lb fresh spinach or a mixture of other Spring greens
- 48 oz broth (veggie, bone or water) or more as needed
- 3 golden potatoes diced
- 1/2 tsp thyme
- 2 tsp sea salt
- 2 tsp lemon juice or apple cider vinegar
- salt & pepper to taste
Wearing gloves, remove the nettles from their stems with scissors and put in a large mixing bowl.
Fill another same sized bowl with spinach/ Spring greens. Set aside.
In a large, heavy-bottomed stockpot, heat the olive oil. Sauté the onion and potatoes until onions are soft and translucent.
Toss the nettles and spring greens into the pot and sauté until the greens are wilted, then add broth and spices. Bring to a gentle simmer. Simmer for 10-15 minutes.
Turn off heat and allow it to stand for a few minutes to cool. Working in batches, puree in a high speed blender until creamy or use an emulsifier blender.
Add salt and pepper to taste, along with lemon juice, ACV, collagen, or hot sauce if desired.
Enjoy in good health!