Nettle and Lovage Soup

Everything is greening and growing and now is the time to supercharge ourselves and add as many green power plants and nutrient dense wild edibles as possible. Our bodies are designed to wake up now and we can help them along with simple recipes like this. If you cannot find nettles where you live, grab spring spinach and spring onions or try out whatever greens you love that are in season right now. This is not a soup I really make with a specific recipe, but here is a rough approximation.



3 small spring leeks chopped

3 Tbsps. coconut oil or ghee

10-12 cups of stock ( bone broth or veggie broth- I like to add seaweed!)

2-3 russet potatoes ( you can also use 2-3 chopped zucchini if you have nightshade allergies)

2 large carrots, chopped

4 cups of fresh spinach (or more)

4 cups of nettles without stems (harvest without gloves if you have hand inflammation)

3 Tbsps of fresh lovage, chopped

2 cloves garlic, smashed

salt to taste

Garnishes: redbud or other edible flowers, chopped fresh green onions, and cultured sour cream or yogurt of your choice.



Sauté the chopped leeks and fry them in oil in until they smell delicious, about 4-5 minutes. Add the smashed garlic at the end and fry for about a minute longer. Add carrots, and chopped potatoes or zucchinis and sauté quickly, stirring in with the onions and garlic. Pour in the broth of your choosing and simmer this until the potatoes and carrots are soft.

Add in your nettles and spinach/other greens, and simmer for a few minutes to soften. Now blend all of this with an immersion or hand blender. Add finely chopped lovage and   salt to taste, and there you are!

Dress it up and add even more spring nutrients and beauty with redbuds/edible flowers, chopped fresh spring onions, and cultured sour cream or yoghurt of your choice. We had this with the blue cornbread.

Enjoy and nourish yourself!



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