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Creamy Nettle Soup Recipe (with Feta Cheese)

Creamy, chunky nettle soup with olive oil, fresh spring onions, wild garlic leaves, feta cheese and walnuts. Light and favor-full, this spring soup is ideal for lunch or dinner time.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: Eastern, European
Keyword: Nettle, Soup
Servings: 6 servings


  • 1/2 cup spring onions chopped
  • 1/2 cup garlic leaves chopped
  • 3 tbsp olive oil
  • 1 bunch (200 g) fresh nettle leaves picked and washed
  • 1 tbsp paprika
  • 2 tbsp whole wheat flour
  • 4 cups of water (broth) or more
  • 1 tbsp all purpose seasoning preferably organic
  • 2 tbsp melted butter optional
  • 1 cup feta cheese crumbled for topping, optional
  • 1/2 cup walnuts chopped for topping, optional


Nettle leaves

  • Soak nettle leaves in cold water and let sit for 15 min. That way most of the dirt comes off on its own. Then, wash nettle leaves carefully to avoid getting stung (I use rubber gloves).
  • Place leaves in a non stick cooking pan with lid and cover with cold water. Boil for 10 minutes, until leaves start to change color (become darker, softer and shrink down).
  • Remove from water and strain well (using a colander - see mine) and press with fork until well strained. Do not use water where nettle was cooked for the soup.
  • Place leaves (looking like one wet ball) on wooden cutting board and cut on smaller pieces. The smaller the pieces, the tastier soup will be. Set aside and prepare the soup.


  • Chop Scallions, (wild) garlic leaves and saute in a non-stick cooking pan with lid until tender (on medium heat).
  • Add paprika & whole wheat flour and sauté for 1-2 min while whisking to prevent mix from burning (see photos above). Add 1/2 cups of water if needed.
  • Then add remaining water, butter, chopped & sautéed nettle leaves and stir until all is well combined. It’s recommended to add water slowly and if needed adjust quantity to get creamier soup (e.g. reduce / add liquid if nettle:water ratio seems ‘’off balance’’).
  • Bring to a boil on medium heat. Remove from stove top once cooked (around 20 min on my stove).
  • Serve warm with feta cheese and chopped walnuts on top (so yummy!).


For nettle tips, substitutions and ideas see photos and text above recipe.