Early Spring Soup with Nettles

I Love nettles,I cannot help myself but I need to make myself some Early Spring Soup with Nettles. It is so easy to make and so tasty and the health benefits are just wonderful. Nettles are some of the first greens to come out in nature and they just call us to pick them and add them to our diet.

Great taste and good to clean the body from some of the winter heaviness.

Try some of that soup, but if you cannot find any nettles, you can also substitute spinach


  • 2 tsp. butter, divided
  • 1 onion, chopped
  • 1 lb. potatoes, peeled and chopped
  • 6 cups chicken or vegetable broth, or water
  • 1/2 lb. stinging nettles
  • himalayan sea salt,  to taste
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 cup heavy cream (optional)
  • Sour cream or yogurt  (optional)


  1. In a large pot, melt 1 tsp. butter over medium-high heat. Add onion and cook, stirring occasionally, until onions are soft, about 3 minutes.
  2. Add potatoes and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook 15 minutes.
  3. Add nettles and cook until very tender, about 10 minutes. Stir in remaining 1 tsp. butter, pepper, and nutmeg.
  4. Puree soup with an immersion blender or in a blender or food processer in batches.
  5. Stir in cream, if using. Season to taste with the sea salt and pepper, if you like.
  6. Serve hot, garnished with sour cream or yogurt.

Makes 4  servings 


Nutritional Information
per serving Calories 135, fat 13 g, carbs 17 g, protein 3 g, fiber 2 g.

WOW! exchanges:
2 fats, 1 1/2 vegetables