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  • Writer's pictureAnz

Wild Garlic & Nettle Soup

I was inspired to do make Nettle Soup after breathing & meditation teacher, Christopher Gladwell, said that each year it is a Pagan rite to pick Nettles bare handed. The Pagan's believe that getting stung early Spring boosts your immune system.

I half committed to the challenge and went picking wild nettles through my scarf. I still got stung but it wasn't until I got home that the problem came. My house keys, phone, and purse were all at the bottom of a bag full of fully charged stinging nettles...owwieeee!!


I have problems with eczema on my hands and nettles have been used as a remedy for such skin conditions for hundreds of years. It's a natural remedy for easing painful muscles and joints, osteoporosis, arthritis, hay fever and even treating anemia and urinary problems (it's a natural diuretic).

Nettles boast a healthy mix of nutrients including iron, calcium, magnesium, Vitamin A, C, K, and a mix of B vitamins. These nutrients act as antioxidants protecting the body against cell damage. And for all you veggie/vegans, it contains all the essential amino acids, meaning it's a complete plant protein.

Garlic is widely know as an antibacterial, antibiotic and possibly even a antiviral. Wild Garlic is thought to be the most potent and powerful type, so combined with nettle we've got a killer duo here.



  • 1 carrot

  • 1 small potato

  • 200g spinach

  • 2 bay leaves

  • 1 leek or 2 onions

  • 2 tbsp nutritional yeast

  • 1/4 head of cauliflower

  • 1.5l Boullion or other veg stock

  • 1 bunch of wild garlic (freshly picked)

  • 600g stinging or dead nettles, washed, leaves picked


  • The main effort of this recipe is the nettles. Wear gloves to remove all leaves from the stems. I was lazy and used stems once and it was stringy and difficult to eat.

  • Wash both nettles and wild garlic thoroughly. You may want more / less garlic depending on your preferred taste.

  • Chop the veg roughly and chuck in a large sauce pan with all the ingredients, adding the veg stock last.

  • Leave to simmer on a medium heat until the veg is soft.

  • Pick out the bay leaves and blend to desired consistency using hand whisk or blender (I like mine smooth).

Serving Ideas:

Soup-er easy recipe once you've got over the tricky task of removing nettle leaves.

It is really tasty hot off the stove with some crunch bread. Or you can even have it as a green queen spin on Gazpacho soup, opting for a cold spring time soup.

I love mine served with a side of my rosemary mung bean bread, makes my insides feel clean and nourished (and ready for cake).


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