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Vegan Nettle Soup

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Servings 4 people

Ingredients
  

  • 3.5 oz (100 grams) fresh nettles (including the stems)
  • 2 tablespoons olive oil, extra virgin
  • 2 potatoes, peeled and cubed
  • 2 small onions, diced
  • 1 clove garlic, sliced
  • 4 ¼ cups (1 liter) vegetable stock
  • 1 tablespoon lemon juice , freshly squeezed
  • 1/2 cup (1 deciliter) coconut milk
  • 1 teaspoon ground nutmeg
  • Salt and pepper

Instructions

  • Rinse the nettles thoroughly in a colander.
  • Since we only use the nettle leaves, remove the nettle stems using gloves or cut them off with a scissor.
  • In a large pot, heat up the olive oil over medium heat.
  • Add onions and garlic and cook for a few minutes.
  • Add potatoes and let cook for about 3 minutes.
  • Add vegetable stock and bring to a boil. Let simmer for 10 minutes.
  • When the potatoes are tender, add lemon juice and nettle leaves. Bring to a boil and let simmer for 2 minutes.
  • Remove the pot from heat and blend the soup.
  • Put the soup back on the heat, and add coconut milk, nutmeg, and salt and pepper.
Keyword nettles, soup, vegan, wild food