Nettle Soup with Nettle Butter


  • 2 onions diced
  • 2 cloves garlic
  • 50g butter
  • 1/2 tspn caraway & fennel seeds toasted
  • 1 ltr veg stock
  • 2 large potatoes peeled and sliced
  • 500g nettles
  • Deep fried nettles & to garnish.


  • 250g butter
  • 300g blanched nettles
  • Sea salt & black pepper


Firstly when you pick your nettles make sure it’s not in the area of any popular dog walking areas! Near a river during spring time is perfect for the young leaves.  Toast the caraway and fennel seeds in the pan on a low heat briefly before adding the butter, onions and the garlic with a pinch of salt to bring out the sweetness. Once the onions have turned opaque add the potato and the veg stock and cook on a medium heat.

For the butter, simply put the butter, garlic, nettles and seasoning in a food processor and blend until a vibrant green.

Once the potato has cooked, add the washed nettles to the pan and blend with a stick blender or smoothie maker until vibrant green. Serve with warm crusty bread and crème fraiche.