Nettle Soup with Microgreens

Nettle Soup with Microgreens

The addition of stinging nettle to traditional Potato Leek soup is both nutritious and  is a delicious way to incorporate foraged Nettle greens into your meal. Make this classic soup into a new Springtime ritual by adding foraged greens. The creamy potato leek base and fresh dill complement their brilliant natural flavor.

The soup is rich and creamy, but it’s also light and airy. It’s the ideal soup for serving as the bleak winter winds give way to the budding bloom of Spring.

The most astonishing Nettle Soup is made with simple materials and the most basic manner. Serve with a dollop of sour cream or a gorgeous white swirl of crème fraîche.

Add a few microgreens or edible spring flowers like marigolds, pansies, or violets to celebrate the new season.



  • 4 leeks
  • 2 tbsp butter
  • olive oil
  • 4 medium potatoes; peeled and cubed
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 4 oz Stinging Nettle leaves
  • 1/3 cup fresh dill
  • crème fraiche
  • salt and pepper
  • 1 bunch microgreens 


  1. Sweat the leeks in butter and a little olive oil in a medium soup pot until they are tender and transparent. 
  2. Toss in the cubed potatoes, then cover with stock. Bring to a low boil, then reduce to a low heat and cover. Cook for about 20 minutes, or until the potatoes are soft.
  3. Bring a big pot full of water to a boil. Remove the nettle leaves with a slotted spoon after 15 seconds in the boiling water.
  4. Plunge into an ice bath as soon as possible.
  5. Blend the soup with the nettle leaves, dill, and cream. Process until the mixture is velvety smooth.
  6. Garnish with edible flowers and microgreens.

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