Irish Nettle Soup

Nettle as a Queen of Spring is present in my home in many different occasions.

Its nutritional value is very high, this is why I would love to share with you another option of how to use a Nettle.

After the Nettle Infusion drink, let’s make a Nettle Soup.

This soup was very common in the Irish Culinary Tradition. As there were not many ingredients to cook from in the past especially in early Spring, when nature was only waking up, nettle was used as a vegetable. Sadly we forgot how tasty it can be and how much benefit it brings to our health.

You can harvest Nettle until the end of September, adding it to your dishes.

How to make an Irish Nettle Soup?


  • 1.5 L of Broth ( vegetable or meat)
  • 4-6 medium carrots
  • 4-6 medium potatoes
  • 2 medium leeks
  • 1-2 liter of freshly harvested nettle leaves (skip the stalks)
  • Himalayan salt and ground pepper
  • 2 tbs of unsalted natural butter (optional)

Preheat the broth and add all peeled vegetables in. ( do not add the nettle yet). Cook the vegetables until all are soft. If you noticed that the broth has evaporated too much, you can add a half glass of clean water into the pot. Blend all until smooth and season well with salt and pepper. After, add the nettle leaves and cook for a maximum of 3 minutes. Take off the heat and blend the soup again. You can add the butter now if you want and let it melt under the lid. Let the soup slightly cool down and serve with bread or on its own. It tastes better on the second day.


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