In Season: Creamy Nettle & Potato Soup

Creamy Nettle & Potato Soup

by: Meg De Jong

This is a perfect dish for this time of year and a great way to incorporate wild nettle! Nettle is an iron rich super food loaded with tons of vitamins, minerals, and anti-inflammatory properties.

Serving size: 4 bowls

Cook time: 40 minutes



  • 1 Tbsp. coconut oil
  • 1 clove garlic (minced)
  • 1 inch piece ginger (grated)
  • 1 medium white onion (finely chopped)
  • 1/2 tsp. curry powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. mustard seeds
  • 1 tsp sea salt
  • 1 large Japanese sweet potato (these are the white ones)
  • 2 medium russet potatoes
  • 2 cups fresh stinging nettle
  • 1/4 cup nutritional yeast
  • 3 cups veggie broth or water
  • 1 cup almond milk OR an additional cup of water and 2 Tbsp. cashews



  • Heat oil in large pot. Add garlic, onion and ginger. Sauté until lightly browned
  • Add all spices and continue to sauté for 2-3 minutes
  • Add veggie broth or water and chopped potatoes to the pot. Place lid on pot and let come to a boil. If you are adding cashews, do so now as well
  • Remove lid once boiling and add the nettle. Let simmer for 10-15 minutes
  • Once you ensure potato is cooked (should be fork tender), add nutritional yeast, then remove from heat, and allow to cool enough so you can safely blend (note – you might have to blend in 2 to 3 batches)
  • Blend until soup becomes smooth and creamy. Depending how thick you like your soup, you can add more water or almond milk. Once finished, reheat on stove to serve
  • Top with chopped radish and fresh herb of choice (cilantro, dill, or parsley are great options).
  • Sprinkle with additional sea salt and pepper


Looking for more seasonal recipes and tips for attuning your body to Springtime? Check out Meg’s Optimal Health Guide for Spring, available for purchase on her website!