Spring Nettle soup

This is a very simple version of the delicious spring tonic: nettle soup! This soup makes one feel revitalized and amazing! Nettles are a wonderful source of nutrients including B vitamins, vitamin C, vitamin K, calcium, magnesium, manganese and fibre. They are also anti-inflammatory and anti-histamine and are diuretic. Pick nettle tops (the first few inches) when they are young and fresh, and before they start to flower. Use plastic gloves to prevent getting stung. Check that the area they are growing is away from roads and pollution. Wash the nettles well in cold water to remove any insects and grass, and remove and any dead leaves or tough stems. You will need about 30 nettle tops for each bowl of soup that you want to make.
Course Lunch, Main Course, Soup
Cuisine Macrobiotic, vegetarian
Keyword nettle, soup, spring


  • 1 bag fresh nettle tops washed well
  • 2-3 white onions finely sliced
  • 1 handful of porridge oats
  • 1 teaspoon olive oil
  • 1 piece dulse or wakame sea vegetable
  • 1 spoon white miso
  • Herb salt to taste
  • Oat or plant milk to finish, optional
  • 5-6 cups water


  • Sautee the onions in the oil until transparent.
  • Add the water, sea vegetable and oatflakes and simmer together for 15 minutes.
  • Add the nettles to the onion broth and cook for 2 mins.
  • Season to taste with white miso and/or herb salt and add a dash of oat or plant milk if you like the soup more creamy. Blend and serve.