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Ramona's Cuisine » Soups, stews, chili » Soup

Luscious Wild Garlic and Nettle Soup

Modified: Apr 18, 2022 · Published: Apr 16, 2022 · by Ramona

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Wild garlic and nettles soup is a must make delicious green spring dish. Stinging nettles are spring's most foraged wild edibles. I always make the most of these while in season and I certainly cannot get enough of them.

This amazing soup is very easy, super quick to make and it is packed with goodness.

Two white bowls with wild garlic and nettles soup with cream swirls and red chilli flakes sprinkled on top on a marbled worktop
Wild garlic and nettles soup

This luscious nettle soup is absolutely filled with vitamins. It also has fantastic decorative potential and has an absolutely delicious wild garlic and nettle taste.

Jump to:
  • What is wild garlic?
  • What does wild garlic taste like?
  • Wild garlic uses and recipe ideas
  • What is special about wild garlic?
  • More about stinging nettles
  • Serving Suggestions
  • Luscious Wild Garlic and Nettle Soup

What is wild garlic?

Wild garlic is also known as ramsons, buckrams, gipsy's onions, bear's garlic, devil's garlic, or, (haha, really?) yes, stinking Jenny.

Wild garlic (ramps) is widely found in Europe but it also grows in the United States, specifically around the Ohio side and most of the western parts, the Pacific Northwest.

Wild garlic in natural habitat

The leaves look very similar to the lily of the valley plant which is poisonous hence be very careful when foraging for this. Don't worry though, there is a very easy way to make the difference in case the flowers are not out yet (these are very different and you would know immediately), but it is not the case when it comes to the leaves. To do the test, simply rub off the leaves, carry out a quick sniff and you will know what that is. As soon as you do this the chances of mixing them up are inexistent.

What does wild garlic taste like?

Wild garlic has, as expected, a garlicky distinctive flavour but a lot less than garlic cloves or even less than spring garlic leaves. The leaves smell pretty pungent, but when you cook them, the taste is delicate and a lot sweeter than you might expect. The garlic taste is there but very diminished.

Fresh wild garlic and nettles
Wild garlic and stinging nettles ready to make it into a delicious soup

Wild garlic uses and recipe ideas

The root, the leaves, as well as the flowers, are all edible which makes it even more amazing. It is definitely not a waste of time doing and foraging this amazing spring plant. It is hard to get a full root out but don't worry if any comes up with more rood. Wash and use confidently and do not feel like you need to discard that.

  • Wild garlic root can be used in some of the same ways that you'd use ramps - a kind of wild leek. You can also use them in recipes that call for leeks, scallions, or garlic scapes—might need some adaptations.
  • You may want to add finely chopped wild garlic to mashed potatoes and serve them with roast pork or any other meats. Essentially, wild garlic can be used in a similar way to garlic cloves with the only difference being that its flavour will not be as strong but significantly milder. When cooking it the garlic taste depletes even more so, remember to add it at the end of cooking time to retain more flavour but also its benefits.

If you are looking for wild garlic recipes and ideas, and how to use, when to forage this amazing spring plant you definitely landed on the right page.

You can find a full foraging guide to its food, medicine and other uses here.

  • If you are looking for wild garlic recipes, this soup is definitely one to go for or you can also try this pilau rice recipe
  • wild garlic dip
  • wild garlic salsa ( ideal with any fried meat or BBQ)
  • garlic sauce for pizza
  • add to mash potatoes
  • wild garlic pesto (use garlic leaves instead of basil)

What is special about wild garlic?

Wild garlic is incredible! It has antibacterial, antibiotic, antiseptic and every single anti ... possible property out there. It makes perfect sense to pack as much into our diet as we possibly can.

The most health benefit of garlic is its success in reducing blood pressure and, hence, heart disease and the risk of stroke.

Throughout Europe is traditionally used as a spring tonic due to its blood-purifying properties and wild garlic is also thought to lower cholesterol.

All garlic has this property we might say, which is very true, however, wild garlic has an amazing and far better effect on lowering blood pressure.

I did not know this for a long time but I do now so I make the most of it whilst in season ( February- March till Late May- June all weather dependant).

More about stinging nettles

How do I know what nettles to forage and when to look for them?

The best nettles are the stinging nettles and the best time to get these is in the spring (here in Europe) when they are super young and fresh.

You can get the nettles (if you missed the beginnings of their short-lived season) up to the point of flowering. You can use the leaves as stalks might be a little too rough especially when they are a little older. Pick the youngest of the leaves (the tips of the plant).

What do stinging nettles taste like?

Nettles have an earthy, fairly rich and very much spinach-like flavour. Do they have a tang? Yes, they do, a very slight tang. Nettles are a superfood.

How to Eat Nettles

My mum used to make a salad when I was a kid but of course, she was the only one eating that. She said she never had a sting but somehow I could not believe that or take any risks. Haha. She used to massage them with a little salt and that alone was getting rid of the chemicals that were responsible for the stinging.

Luckily, cooking nettles or soaking them in water gets rid of the stinging chemicals in the plant

Serving Suggestions

There are endless options on how to use nettles and wild garlic either marrying them together or separately.

It is fortunate that these two go perfectly together in dishes. I've revamped a little this soup recipe that my mum used to make when I was a kid. Sadly we never appreciated it at the time. I do now and I am glad my kids are trying them too.

I have made it with homemade vegetable stock and added some fresh thyme from my garden and a drizzle of single cream. You may use coconut cream as a vegan option. It will give it a whole different dimension.

You may also use chicken stock too for a slightly different taste but it is delicious any way you will be making it.

Wild garlic and nettle soup can be served as an appetizer or a light dinner with some croutons and a sprinkle of parmesan.

FAQs

Can I freeze nettles and wild garlic?

Yes, you certainly can. The best practice is to wash these thoroughly and cook these for literally 2 minutes just to soften these and reduce the quantity. Allow to cool and freeze in a zip bag or an ait tight container.

Can I freeze this soup?

Oh absolutely! It is a really good soup to freeze and have later. Just do not add the cream but rather save this for adding freshly when serving the soup.

Freshly foraged wild garlic soup in a white presentable soup bowl birds-eye view with swirled up cream and a pinch of chilli flakes on a dark black marble worktop
Wild garlic and nettles soup with cream swirls and red chilli flakes sprinkled on top on a marbled worktop

Luscious Wild Garlic and Nettle Soup

Stinging nettle and wild garlic soup is an amazing nutritious soup with amazing properties and can be eaten as an appetizer or served as a dinner, together with bread. You can also freeze the soup and save it for later.
5 from 35 votes
Print Pin Rate
Course: Appetizer, Dinner, Lunch
Cuisine: Mediterranean, Romanian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 224kcal
Author: Ramona Sebastian

Equipment

  • hand electric blender
  • pot
  • knife
  • colander

Ingredients

  • 400 g young nettles (14.11 oz) stinging nettles (fresh or frozen)*
  • 200 g wild garlic leaves ( 7 oz) freshly foraged or frozen
  • 2 medium onions chopped
  • 1 tablespoon olive oil
  • 1 large leek diced roughly
  • 2 sticks celery roughly sliced
  • 1 medium carrot roughly diced
  • 1.5 litre vegetable stock I have used homemade unsalted
  • 1 medium potato optional
  • 1 teaspoon salt
  • 1 pinch black pepper freshly ground
  • 3 sprigs thyme fresh from my garden
  • 1 tablespoon butter optional *
  • 4 tbsp double cream optional but delicious add if used
Metric - US Imperial

Instructions

  • Prepare the nettles and if these aren't super young, remove the nettle stems using gloves or cut them off using scissors.
  • Wash the nettles thoroughly in a super large bowl or container. I sometimes use the sink to wash them. Most of the time just a rinse is not enough. Do the same with the wild garlic leaves.
  • In a soup pot, heat up olive oil and butter if using, add the chopped onion, leek, carrot, diced celery sticks and cubed potatoes. Cook for a good 10 minutes.
  • Pour in the stock and thyme. Bring all to a boil. Allow it to simmer for 10 minutes.
  • Add the nettle leaves and boil for a further 2 minutes. Fish out the thyme sprigs from the soup. Add the roughly chopped garlic leaves and simmer for 2 more minutes.
  • Blend all the ingredients with a hand blender so it becomes a smooth soup.
  • Add a drizzle of single or heavy cream. Season with salt and pepper to taste and serve while nice and hot. This is however a fantastic option for a cold soup on a hot, torrid day!

Notes

* Add some butter for extra flavour to even soften the onion in some butter, to begin with, but I am absolutely happy with a drizzle of olive oil.  
 

Nutrition

Calories: 224kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 647mg | Potassium: 571mg | Fiber: 10g | Sugar: 7g | Vitamin A: 6179IU | Vitamin C: 14mg | Calcium: 561mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @ramonas.cuisine or tag #ramonascuisine!
Two soup bowls containing nettle soup and freshly foraged wild garlic

Other Recipes:

  • Pilau Rice With Wild Garlic And Stinging Nettles
    Pilau Rice With Wild Garlic And Stinging Nettles
  • Pressure Cooker Nettle And Black Eyed Beans Soup
    Pressure Cooker Nettle And Black Eyed Beans Soup
« Butternut Squash and Chickpea Curry
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Reader Interactions

Comments

  1. Heidy says

    April 25, 2022 at 6:52 am

    5 stars
    This Soup recipe was so fabulous tasting! I sincerely am glad I found it on Facebook. We made it for our friends on Saturday, and they even said it was incredible tasting. I love when guests are happy!

    Reply
    • Ramona says

      April 25, 2022 at 10:28 am

      Thank you so much dear Heidy! Happy guests, it's all we want to see!! So glad you liked my nettle soup 😉

      Reply
  2. Silvia says

    April 25, 2022 at 12:39 am

    Such a unique soup, I have never heard of nettle before I bet the combination with the wild garlic is delicious. I wonder if I can find nettle here in California.

    Reply
  3. Ksenia says

    April 24, 2022 at 2:28 pm

    5 stars
    I cannot love this recipe enough! I love that it uses foraged ingredients that most home
    Cooks scoff at, and does such a great job at elevating them. Loved the soup, flavor and appearance.

    Reply
  4. Tammy says

    April 23, 2022 at 12:57 pm

    5 stars
    Gorgeous spring soup! This sounds like something out of cottage fairytale...it's beautiful, it's wholesome, and just perfect for a spring luncheon.

    Reply
  5. Veronika says

    April 20, 2022 at 10:33 am

    5 stars
    Cannot wait to try this recipe! Never cooked with wild garlic and nettle before, very curious to try!

    Reply
  6. Bernice says

    April 19, 2022 at 5:47 pm

    We're about to roll into ramp and nettle season here in Alberta and I can't wait! This soup is a must make to use up our foraged bounty.

    Reply
  7. Marta says

    April 19, 2022 at 10:03 am

    5 stars
    My backyard is full of wild nettles and garlic, so this soup caught my eye. I loved how verdant and herbaceous it tastes. I also love that I have a natural source for the ingredients within feet of the back door!

    Reply
  8. Annie says

    April 18, 2022 at 5:39 pm

    5 stars
    What a gorgeous, wild soup! I love this use of your spring forage harvest. I'll definitely be saving this one for later!

    Reply
  9. Ann says

    April 18, 2022 at 5:23 pm

    5 stars
    This soup sounds so unique! The color is so pretty too! Thanks for the share - I need to expand my palate and cooking to make this soup!

    Reply
    • Ramona says

      April 18, 2022 at 8:11 pm

      Thanks Ann x

      Reply
  10. Gloria says

    April 18, 2022 at 2:44 pm

    5 stars
    Seasonal vegetables are so delicous. I have never tried nettles in a recipe. This is the perfect soup to impress any dinner guests. Gourmet made right at home.

    Reply

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Hey, I'm Ramona and I ♥ making healthy living easy and delicious!!

I am a full-time mother, I work and I also do ♥ volunteering.

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