Potato and nettle soup


Made with creamy potatoes and nutrient-rich nettles, this soup is not only delicious but also packed with vitamins and minerals. Nettles are known for their high levels of iron, calcium, and magnesium, and have been used for centuries in traditional medicine for their anti-inflammatory and detoxifying properties. Give it a try today!

Video recipe:

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 1 hour

Servings: 6-8



🌱3 handfuls of nettles

🌱3 scallion sticks

🌱3 spring garlic sticks

🌱1 parsnip

🌱3 potatoes

🌱1.5L veggie stock

🌱3 Tbsp cashew cream

🌱2 Tbsp apple-cider vinegar

🌱Olive oil for cooking

🌱Salt & pepper to taste

How to prepare:

  1. Start by sauteing the scallion, spring garlic and parsnip in a little bit of olive oil
  2. Add the veggie stock
  3. Continue with the cubbed potatoes
  4. Wait until the soup starts to boil then add the nettles (carefully washed beforehand)
  5. Season with salt and pepper to taste, then cover the pot with a lid and let the soup boil until the potatoes are cooked
  6. When the potatoes are done, turn off the heat and let the soup cool for about 10 minutes
  7. Add the cashew cream and the apple cider vinegar and mix well. That was all 🙂 Enjoy!

Don’t forget to come back to this recipe’s comment section and let us know how your dish turned out, in case you try it! Enjoy and see you soon with more vegan culinary inspiration. 🤗


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