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Nettle Soup

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10-12 cups Nettles leaves and smaller stems
1 potatoes diced
2 carrots diced
2 stalks celery shopped
1 onion diced
4 garlic clove minced
4 cups chicken broth
to taste salt & pepper
1 tsp thyme
0.5 tsp nutmeg

Nettle Soup

A savoury soup with complex flavours. Excellent for breakfast or as a first course with guests.

  • 1 hour
  • Serves 8
  • Medium


I went foraging and had the opportunity to collect stinging nettles. More specifically, our guide collected a whole freezer bag and his hands were inflamed. Luckily, natures medicine was near by and the burdock root cleared it right up. Read more about our foraging adventure »

Nature stands alone for beauty
-Peter Blush, Pucks Plenty

This soup recipe was recommended by our guide Peter from Pucks Plenty in Stratford and adapted from the original.

It tasted so much better than I envisioned. Most surprising, it didn’t taste like Nettle tea.

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Harvest, prepare, and using gloves, wash a plastic bag-full of fresh stinging nettle leaves and smaller stems, about 10-12 cups.
Use gloves to carefully place washed nettle leaves in large saucepan, without touching them. Add water to cover, and bring to a low simmer. Blanch leaves for 10-15 minutes, until tender (Note: they’ll be safe to touch once blanched!). Once blanched rinse leaves in cold water.


Over medium heat, sauté the chopped vegetables until soft using 2-3 tsp of your oil of choice. Cook for maybe 10 minutes. Add the stock plus 2 cups of filtered water and bring a boil. Reduce to a simmer and cook for 20 minutes.


Stir in the spices and nettles. Puree using an emulsifier.

Pour into soup bowls, garnish with heavy cream (optional), and serve warm.


My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

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