Low Fat Nettle and Potato Soup

Savor the earthy, comforting flavors of this Low Fat Nettle and Potato Soup, a nourishing dish that transforms simple, wholesome ingredients into a velvety bowl of goodness. Packed with nutrient-rich fresh nettle leaves, tender potatoes, and aromatic vegetables like onions, carrots, and celery, this recipe is a perfect choice for a healthy, low-calorie meal. The gentle sautéing process enhances the soup's depth of flavor, while the splash of lemon juice adds a refreshing brightness. Blended to creamy perfection, this soothing nettle soup is not only easy to make but also gluten-free and naturally low in fat, making it ideal for those seeking a nutritious and satisfying option. Enjoy it as a light lunch or starter, garnished with a hint of nutmeg for a subtle warming finish.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams fresh nettle leaves
• 300 grams potatoes
• 1 medium onion
• 2 garlic cloves
• 1 medium carrot
• 1 celery stalk
• 1 liter vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon nutmeg
• 1 tablespoon lemon juice

Directions

Step 1

Begin by wearing gloves to handle the nettle leaves. Rinse them thoroughly under cold water to remove any dirt or insects.

Step 2

Peel the potatoes and cut them into small cubes. Set aside.

Step 3

Chop the onion, garlic cloves, carrot, and celery stalk into small pieces.

Step 4

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened but not browned.

Step 5

Add the cubed potatoes to the pot and stir them with the other vegetables for a couple of minutes.

Step 6

Pour in the vegetable broth, increase the heat, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 15 minutes or until the potatoes are tender.

Step 7

Add the nettle leaves to the pot and continue to cook for an additional 5 minutes. The nettles will wilt and become tender.

Step 8

Remove the pot from the heat. Using an immersion blender, purée the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender and purée.

Step 9

Return the soup to low heat and season with salt, black pepper, and nutmeg. Stir well to incorporate the spices.

Step 10

Add the lemon juice to the soup and taste, adjusting seasoning if necessary.

Step 11

Serve the soup hot, optionally garnished with a squeeze of fresh lemon or a sprinkle of nutmeg.

Nutrition Facts

Serving size	(1782.8g)

Amount per serving	% Daily Value*
Calories	976.3

Total Fat 24.0g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 4835.8mg	0%
Total Carbohydrate 165.0g	0%
Dietary Fiber 37.5g	0%
Total Sugars 28.4g
Protein 33.9g	0%

Vitamin D 0IU	0%
Calcium 1229.8mg	0%
Iron 12.4mg	0%
Potassium 4605.7mg	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: 21.4%

Protein: 13.4%

Carbs: 65.2%