Nettle soup with cardamom

Just a few weeks ago I did some waffles with dried nettles. Amazing to finally get some use for them. What I didn’t know then was how early spring would come this year. Yesterday my colleagues told me that I might find some close to the wall of my house (she used to live there) where it tends to get warmer. I didn’t believe her. NO THIS EARLY. But once I got home I took a look: And there they were. Tiny tiny nettles, just enough for two. The taste of those early ones is incredible. I’ll just get down to it; this is my favorite recipe for nettle soup.


Nettle soup with cardamom
Serves: 2 servings
What you need
  • 1 large onion
  • 4 garlic cloves
  • 1 tbsp oil
  • 2 big bunches of nettles
  • 2 tbsp sweet miso
  • 2-3 cups of plant milk
  • 0.5 tsp cardamom
  • 1 tbsp rice flour (optional, if you want it a bit thicker)
  • 1 tbsp lemon juice
  • salt and pepper to taste
How to do it
  1. Mince the onion and garlic, fry in the oil on low for 20 min.
  2. Rinse the nettles (use gloves so you don't get any burns). Add to the onions with the rest of the ingredients. Boil for 5 min.
  3. Use a hand blender to make it smooth. Season with salt and pepper.



Serve with fresh herbs and some bread.

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