Cultural Food: The Tedious Process of Making (Stinging) Nettle Soup

Stinging Nettle has many health benefits. The French love using it in this soup so we were pretty excited to learn how!

I’m by no means a food blogger…but food is a huge part of any culture, so the food posts I do write are specific to the area we are in.

Some of the health benefits proven to be derived from stinging nettle are:

  • Home remedy for a bladder or urinary tract infection
  • Osteoarthritis and joint pain
  • Hay fever
  • Reduces bleeding when cut
  • Eczema

More research needs to be done, but it is also believed to help in these ways:


  • Promote lactation
  • Stimulate hair growth
  • Help control blood sugar in patients with diabetes
  • Reduce bleeding connected to gingivitis
  • Treat disorders of the kidneys and urinary tract
  • Provide relief from water retention
  • Prevent or treat diarrhea
  • Decrease menstrual flow
  • Provide asthma relief
  • Heal wounds
  • Treat hemorrhoids
  • Stimulate contractions in pregnant women
  • Treat insect bites
  • Treat tendonitis
  • Treat anemia

(Information from: Dr. Axe)

SO basically, its a new superfood. 


2 Large potatoes
2 Bunches of nettle
1 Large onion
Salt to taste
Espelette pepper to taste
Small bunch of parsley (destemmed)
2 tbsp Olive oil

Here’s how to make it:

  1. Cut the stinging nettle (good luck finding it). You can see if it’s stinging nettle by touching it. If it itches and leaves red bumps, you found it! 😉 Definitely use gardening gloves with rubber gloves over the top as well. Don’t pick flowering nettle.
  2. Take all the leaves off the stinging nettle with some scissors. This took us forever!
  3. Heat up olive oil in a pot. When it’s warm add sliced onions.
  4. Once the onions have cooked in the oil for 5 minutes, add sea salt to get water out of the onions. Cook for 10 more minutes.
  5. Add the nettles and parsley. Then cover the pot. Cook for 5 minutes.
  6. Mix in the sliced potatoes and water.
  7. Let cook for 30 minutes or until potatoes are soft.
  8. Season with salt and espelette pepper (or cayenne if you can’t find any).
  9. Blend for 2 minutes.
  10. Violà! It’s done 🙂

We made a huge batch because they sterilize it and bottle it up for customers.
Here are some pictures!

So many nettles
This took us 6 hours…



YUM! So worth it

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