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Cream of Nettle Soup (vegan)

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“Don't worry - they don't sting when cooked! Nettles are very nutrient rich and of course - free! Don't gather them beside a busy road where they will have been contaminated by traffic fumes - we pick them in our garden. If you keep cutting them from springtime you get a regular supply of fresh leaves. Though we stop using them into summer as they seem to get rather insecty!”
READY IN:
30mins
SERVES:
4-6
YIELD:
1 large ot of soup
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons vegan margarine or 2 tablespoons oil
  • 2 tablespoons white flour
  • 1 onion, roughly chopped
  • 2 cloves garlic, chopped
  • 3 cups freshly picked and washed young nettles (picked with gloves and caution!)
  • 2 cups soya milk
  • 1 cup water or 1 cup stock
  • salt and pepper

Directions

  1. Fry the onion and garlic in the oil or margarine for a few minutes.
  2. Stir in the nettles (no need to chop or remove stalks) until they soften.
  3. Stir in the flour and gradually add the soya milk and water or stock, stirring all the time.
  4. Add seasonings and liquidise.
  5. Delicious.

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