Thyme Herbal’s Creamy Nettle Soup Recipe With Yogurt

Spring provides such an abundance of wild greens, it is an adventure to harvest them. These flavorful, mineral rich greens lend themselves well to soups, salads and sautés. I use this recipe as a formula, substituting any wild or grown greens that I have.

Creamy Nettle Soup Recipe With Yogurt


  • 4 tablespoons butter
  • 1 cup chopped onion, 1 medium sized
  • 3 – 4 cloves of chopped garlic
  • 1 1/2 cups potato cut into ½ inch cubes (I keep the skins on)
  • 2 – 3 cups stock (I use home-made chicken or vegetable) or water
  • 1 cup plain yogurt
  • 6  ounces chopped greens (this is about 6 packed cups by volume) – nettle, lamb’s quarters, violet, dandelion (don’t use too much of this, it is bitter!), spinach, swiss chard or collards.
  • salt and pepper

Saute potato, onion and garlic over low heat, stirring often until potatoes have begun to soften at the edges, about 10 minutes. Sprinkle with salt and fresh ground black pepper.

Add enough stock or water to cover all ingredients, bring to a simmer, reduce heat and simmer until potatoes are soft, about 10 – 15 minutes.

Add greens and gently boil uncovered for 3 – 5 minutes, until the greens are just done. If you cook the greens too long they will loose their vibrant green color.

Puree with an immersion blender or in the food processor. Add yogurt after pureeing. Garnish with yogurt and fresh herbs if you would like.

Note: Nettle, also commonly called stinging nettle, stings the skin when you touch the fresh plant with bare hands. While the skin is harmless, it can be uncomfortable. I recommend wearing gloves when harvesting and cooking with nettle. Once cooked the plant will no longer sting. 

Photo: Brittany Nickerson, Thyme Herbals

Brittany Wood Nickerson is an herbalist, author, health educator, and cook. She combines knowledge of nutrition and a passion for using food as medicine with her training in Western, Ayurvedic and Chinese herbal medicine. Her support approach emphasizes personal empowerment, holistic self-care, and intentional living. Brittany is the founder and primary instructor of Thyme Herbal, where she teaches the three-year Herbal Apprenticeship Program, as well as courses in earth-based ritual and spirituality. She teaches at the University of Massachusetts and is the organizer of the Northampton/Amherst Herbal Meet-up group. Brittany is a passionate teacher and an inspirational speaker, presenting at conferences and for programs throughout the country. She is the author of The Everyday Living Series, posters and zines for the home, The Herbal Homestead Journal and Recipes from the Herbalist's Kitchen.


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