I finally got around to making nettle soup and it had a beautiful flavour. As nettles and wild garlic come up together in the spring I thought I’d try them combined and these two leaves do really compliment each other perfectly.


  • Bag of nettle tops, washed and roughly chopped (I use scissors, hold the stem with a glove and cut the leaves into a bowl)
  • 2-3 leaves wild garlic, roughly chopped
  • 30g butter
  • 1 small onion, chopped
  • 1 small leek
  • 1 medium potato
  • 1 clove garlic, crushed
  • 750ml of vegetable stock


  • Cook onion and leek in butter for few minutes
  • Add crushed garlic clove and potato, cook 10 mins
  • Add stock and simmer for 10 mins
  • Add nettles and wild garlic, cook for 3-4 mins
  • Puree with blender
  • Serve garnished with wild garlic flowers, if in season
Cooking nettle soup