Cream of Nettle Soup (vegan)

  • Prep Time: 20 mins
  • Total Time: 30 mins
  • Serves: 4-6,Yield: 1.0large ot of soup
  • About This Recipe

    “Don’t worry – they don’t sting when cooked! Nettles are very nutrient rich and of course – free! Don’t gather them beside a busy road where they will have been contaminated by traffic fumes – we pick them in our garden. If you keep cutting them from springtime you get a regular supply of fresh leaves. Though we stop using them into summer as they seem to get rather insecty!”


  • 2tablespoons vegan margarine or 2tablespoonsoil
  • 2tablespoonswhite flour
  • 1onion, roughly chopped
  • 2clovesgarlic, chopped
  • 3cupsfreshly picked and washed young nettles( picked with gloves and caution!)
  • 2cupssoya milk
  • 1cup water or 1cupstock
  • salt and pepper
  • Directions

  • Fry the onion and garlic in the oil or margarine for a few minutes.
  • Stir in the nettles (no need to chop or remove stalks) until they soften.
  • Stir in the flour and gradually add the soya milk and water or stock, stirring all the time.
  • Add seasonings and liquidise.
  • Delicious.
  • Reviews

  • “Delicious! I used small nettles growing in our garden – still managed to get stung through the gloves! My son had it unblended whilst Dave & I blitzed ours up. Very successful and we’ll be making this a lot. Many thanks!”

  • “Nice soup. I did blanch the nettles in a seperate pot of boiling water before adding to the rest. I also used cows milk. Thanks for the recipe.”