When you walk outside and realize that nature is offering you food for free, it’s kind of magical. That’s exactly how I feel every time I cook with wild herbs. Nettles and sorrel are two beautiful, underrated ingredients that grow around us without asking for anything in return. And when they end up in your soup bowl, they bring both flavor and nourishment that no supermarket greens can match.
This soup is something I usually make in early spring, when nettles are young, soft, and perfect for cooking. But surprisingly, this year I found fresh nettles in July—proof that nature doesn’t always follow our calendars. If you’re lucky and live near clean forests or meadows, you might still be able to find young nettles during summer, especially after rain. And if you’re new to foraging, sorrel is another easy green to recognize and pick. Its slightly sour, lemony taste adds a unique freshness to the dish.
The recipe itself is very simple and uses mostly basic ingredients like potatoes, onion, and garlic. The sourness from the sorrel pairs wonderfully with the earthiness of the nettles and makes this soup taste bright and light, even though it’s filling. It’s one of those “feel-good” soups—healthy, satisfying, and made with the gifts of the season. You don’t need fancy spices or complicated techniques—just a pot, a few fresh greens, and a bit of love.
What I really love is how flexible this soup is. You can add grains, like I did with amaranth seeds, or leave them out for a lighter version. You can serve it with fresh dill, a spoon of some plant-based cream or milk—or enjoy it just as it is. Every time I make it, it feels a little different, depending on what I have on hand.
Cooking with wild plants makes me feel more connected to the seasons. It reminds me to slow down and appreciate what’s growing right outside my window. I always collect nettles with gloves and try to do it mindfully, taking just enough and leaving the rest. There’s something meditative about it, and that feeling continues while making this soup—chopping, stirring, and finally tasting.
This is also a great way to use up leftover vegetables or broth cubes you already have at home. I find that the simplest meals are often the most grounding, especially when they come from ingredients I picked myself. Nettles are full of iron and vitamins, and sorrel is packed with vitamin C, so this soup is not just tasty—it’s a bowl of real nourishment.
If you’ve never cooked with nettles before, this recipe is a perfect place to start. The soup is gentle, bright, and a little wild—just like summer itself. And the best part? It’s easy to make, even for beginners. So go outside, see what nature has to offer, and bring some of that green goodness into your kitchen.
Ingredients:
- 400 g peeled potatoes
- 1 onion
- 2 garlic cloves
- 100 g fresh washed sorrel leaves (stems removed)
- 2 full handfuls of young nettle leaves
- 2 vegetable broth cubes
- 3 liters of water
- 2 tablespoons olive oil
- ¼ teaspoon black pepper
- 0.5 teaspoon salt (or to taste)
- Optional: grains (I used 100 g amaranth seeds)
- A handful of fresh dill
Instructions:
- Wash the nettle leaves (wear gloves!) and pour boiling water over them in a bowl. Let them sit for 2 minutes.
Then remove the leaves and chop them (now you don't need gloves anymore). You can use the remaining water for the soup.
- Add olive oil to a large pot and heat it.
- Finely chop the garlic and onion, and sauté them in the pot for 3–4 minutes.
- Add 3 liters of water to the pot (you can include the nettle water) and bring it to a boil.
- Add chopped potatoes, vegetable broth cubes, and grains (if using). Cook for about 15 minutes or until the potatoes are soft.
- Chop the sorrel leaves just a bit.
- Once the potatoes are cooked, add the chopped sorrel leaves, nettles, pepper, and salt. Simmer for another 5–8 minutes.
Serve with fresh dill, cream of choice or enjoy it plain with some bread.
