Ingredients
Equipment
Method
- Wearing gardening gloves, wash and rinse the nettles thoroughly under cold water. Set aside — the sting disappears once they're cooked.
- Melt the butter in a large pot over medium heat. Add the onion and cook for 5 to 7 minutes until softened.
- Add the garlic and potatoes and cook for 5 minutes, stirring occasionally.
- Pour in the stock, season with salt and pepper, and bring to a simmer. Cook for 15 minutes until the potatoes are tender.
- Add the nettles (still wearing gloves) and simmer for 3 to 5 minutes only — until wilted and bright green. Purée until silky-smooth.
- Adjust seasoning, ladle into bowls, garnish with fresh dill, and serve with toasted ciabatta to soak up the velvety soup.
Nutrition
Notes
Net carbs: 32g per serving (37g total carbs minus 5g fiber).
Substitutions: If wild nettles aren't available, substitute the same volume of spinach, watercress, or young collard greens — skip the gloves and blanching prep. Use olive oil and skip butter for dairy-free; use GF bread to make it gluten-free.
Storage: Refrigerate up to 4 days. Freezes well for up to 3 months.
Reheating: Warm gently on the stovetop, stirring occasionally.
