• Jackie Lede

Spring Nettle Soup

Nettles are a perfect thing to eat in the Spring! They are a super food - packed with loads of nutrients. They are great for cleansing and for the liver, which is when it is ideal to cleanse.

1 lb Nettles (I got mine from the farmers market. You could also use less, this was a lot)

1 large Rutabaga peeled and cut into chunks

1 large Leek cut into chunks

Broth to cover vegetables (homemade or carton) - around 2 L

1 can coconut milk

Sea salt


Garlic powder

Onion powder

In a large soup pot put your leeks and rutabaga. Add enough broth to just cover all the vegetables (you may not need all your broth)

Bring to a boil and simmer until rutabaga is soft.

While you are doing this, wash your nettles. You do not need to cut them because they will be blended.

A reminder to please not touch your nettles unless you are wearing rubber gloves! They are called Stinging Nettles for a reason!

I used a large cooking spoon to touch them and washed them in my kitchen sink. I then placed them into a colander to drain while the rest was cooking.

Once the rutabaga is soft, put in your nettles. Put lid back on pot and let steam until they are fully wilted.

Add coconut milk.

Blend with a hand blender or use a high-speed blender. At this step I realized I needed more broth. Go with the consistency you like and what works best for blending.

Once all blended season with sea salt, pepper, garlic powder and onion powder.

I don’t give measurements because taste is so personal! I like to add a generous amount of each and then stir and taste. Keep adding until you LOVE the taste.

Garnish with some garlic or truffle oil (optional)

Have this as a snack as is or you can add some sides to make it a meal.


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