How I Foraged My Garden and Made the Freshest Spring Soup

2 months ago we moved into a new home in the English countryside. Besides the sweeping views and amazing wildlife I have been inspired by the abundance of amazing plants to forage. We have 2 adorable tortoises, Nick and Charlie (Yay, Heartstopper!), that I forage for daily. But lately I’ve encountered such amazing offerings in such abundance that I had to partake myself. The beautiful, soft new nettles emerging from the ground inspired me for dinner tonight. With a few pantry staples I was able to make a delicious soup straight from the hedgerow!

When you think of nettles, you might think of a stinging sensation. But I’m here to tell you: nettles deserve a second chance. In fact, they might just become one of your favorite springtime ingredients!

Say Hello to Nettles
Nettles (Urtica dioica) are one of the UK’s most common — and underrated — wild plants. They pop up every spring with a fierce energy, covering roadsides, woodland edges, riverbanks, and especially hedgerows, where they thrive in the dappled light. If you live in the south of England like me, you’ll know they’re absolutely everywhere right now.

And here’s the fun part: you don’t have to trek deep into the countryside to find them. I actually foraged the nettles for this recipe straight from my own garden! A patch of wild, slightly neglected space near the compost heap turned out to be the perfect harvesting ground.

How I Harvested Them
Harvesting nettles is easy — as long as you come prepared:

• Rubber gardening gloves are a must. Trust me, you don’t want to skimp here. Mine went up to my wrist and a few sprigs brushed my uncovered arms and I have a welt to prove that Nettles don’t require much pressure to sting.
• I used a pair of snippers to clip off the top 4–6 inches of the plants. These young, tender tops are the tastiest and easiest to cook with. I clipped off all the tender leaves and composted the thick stems.

Nettles are Packed with Nutrients
Nettles are like nature’s multivitamin packed into a leafy green. They’re an absolute powerhouse, loaded with:

• Iron
• Calcium and magnesium
• Vitamins A, C, and K
• Anti-inflammatory compounds that have been traditionally used to help with allergies, arthritis, and even hay fever

Turning Nettles Into Soup
Cooking nettles is very simple. Once they’re heated (blanched, steamed, sautéed — you name it), their infamous sting disappears completely, and you’re left with a gorgeous, earthy green that’s somewhere between spinach and sorrel in flavor.

Here’s how to turn your nettle harvest into a nourishing bowl of soup:

Simple Nettle Soup Recipe

Ingredients

• 1 onion, chopped
• 2 shallots, chopped
• 2 cloves of garlic, minced
• 3 medium potatoes, peeled and diced
• 3 celery stalks, chopped
• A colander full of fresh nettle tops (about 10 cups, loosely packed)
• 4 cups vegetable or chicken stock
• 1 cup of single cream
• 1 tablespoon olive oil or butter
• Salt and pepper, to taste
• (Optional) a dollop of crème fraîche, yogurt, or a drizzle of olive oil to serve

Instructions

1. Prep the Nettles: Wearing your gloves, rinse the nettles thoroughly. Remove any tough stems. I submerged the nettles in a sink of water and swished around.
2. Blanch the Nettles: Boil water in a tea kettle and pour over the nettles and let them rest in the water for a minute. They’ll shrivel a bit and look soft. Do batches if needed. Then pull the nettles out and let them cool on a tea towel. You will be able to touch the nettles now as the stinging is gone. Don’t they kind of look like spinach? I used the green water leftover to water my plants.
3. Sauté the Base: In a large pot, heat the oil or butter. Gently sauté the onion, shallots and garlic until translucent.
4. Simmer: Add the diced potatoes and celery and pour in the stock. Bring to a boil, then reduce heat and simmer until the potatoes are tender (about 10 minutes). Or be like me and just threw it in the Instant Pot and pressure cook for 5 minutes.
5. Add the Nettles: Chop up the nettles and toss them in the soup and simmer for another few minutes — they’ll wilt quickly.
6. Blend: Using a blender or stick blender, carefully blend the soup until smooth. Add single cream and blend again.
7. Season and Serve: Taste, add salt and pepper as needed, and serve hot. Top with a swirl of crème fraîche or a drizzle of olive oil if you like. My kids liked sour cream on it. Serve with some crusty bread – yum!

Final Thoughts
There’s something incredibly satisfying about turning an “ordinary weed” into something truly nourishing. Nettles remind us that the natural world is full of gifts — sometimes right in our own back gardens!

So next time you see those vibrant green nettle shoots peeking up along a hedge, a woodland path, or even a forgotten corner of your garden — grab your gloves, get snipping, and bring a little wild magic into your kitchen.