Cream of Nettle Soup Vegan

Indulge in the earthy, nutrient-packed goodness of this Cream of Nettle Soup – a luscious, plant-based comfort food perfect for any season. This vegan recipe transforms wild nettle leaves into a velvety, nutrient-rich soup, enhanced with the creaminess of full-fat coconut milk and the subtle warmth of nutmeg. Paired with tender russet potatoes, aromatic garlic, and onion, and finished with a bright splash of lemon juice, this soup strikes a perfect balance between wholesome and indulgent. Quick to prepare in just 40 minutes, it's a deliciously healthy way to enjoy the unique flavors of foraged greens. Whether you're looking for a light lunch or an elegant starter, this creamy nettle soup is sure to impress vegans and non-vegans alike.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Fresh nettle leaves
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 2 cloves Garlic cloves, minced
• 1 large Russet potato, peeled and diced
• 4 cups Vegetable broth
• 1 cup Coconut milk (unsweetened, full-fat)
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.25 teaspoons Nutmeg
• 2 tablespoons Lemon juice

Directions

Step 1

Carefully rinse the nettle leaves under cold water using gloves to avoid stings. Set aside.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until it becomes translucent.

Step 3

Add the minced garlic and cook for another minute, stirring frequently.

Step 4

Stir in the diced potato and pour the vegetable broth into the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes until the potatoes are tender.

Step 5

Using gloves, add the rinsed nettle leaves to the pot. Simmer for 5 minutes, just until the leaves are wilted and tender.

Step 6

Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender with the lid slightly ajar to avoid pressure buildup, then return it to the pot.

Step 7

Stir in the coconut milk, salt, black pepper, nutmeg, and lemon juice. Simmer for 2-3 minutes to let the flavors meld.

Step 8

Taste and adjust seasoning if needed. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of freshly ground black pepper, if desired.

Nutrition Facts

Serving size	(1857.7g)

Amount per serving	% Daily Value*
Calories	1529.1

Total Fat 94.2g	0%
Saturated Fat 56.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4657.9mg	0%
Total Carbohydrate 153.5g	0%
Dietary Fiber 37.1g	0%
Total Sugars 29.8g
Protein 35.2g	0%

Vitamin D 0IU	0%
Calcium 1214.5mg	0%
Iron 17.7mg	0%
Potassium 4456.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 8.8%

Carbs: 38.3%