It is week one of our wonderful cooking column and we are so pleased to offer you the chance to cook up some solid gold recipes!

Kachen recommend this dish for a quick lunchtime bite, it serves four and is ready in about 30 minutes.

You may need to forage for the leaves yourselves, but this tangy soup is a perfect segue from winter to spring - don't worry, you won't need to have any dock leaves on hand.

Your mouth should remain sting free with this punchy spinach substitute.


  • 500 g young nettle leaves, washed
  • 1 onion, finely chopped
  • 1 large floury potato, peeled and diced
  • 1 l vegetable stock
  • Salt and pepper
  • 50 g sour cream
  • Croutons for garnish
  • 1 tbsp. rapeseed oil

Nettles have in fact have been used as an herbal remedy for thousands of years. They help detoxify the body, they are anti-inflammatory, they can help with circulation, allergies, hormonal regulation, and prostate issues.

So, helpful as well as delicious.


Finely chop one third of the nettle leaves and set aside.

Heat the rapeseed oil in a stock pot, add the onion and fry over low heat for about 5 minutes.

Add the diced potato and also fry for a few minutes. Add the remaining 2⁄3 nettle leaves to the pot and cook for 1 minute.

Then add the stock and sour cream and simmer on low heat for about 10 minutes until the potato cubes are cooked.

Mix the soup with a stick blender until smooth. Season to taste with salt and pepper. Ladle into bowls and sprinkle with chopped nettle leaves and croutons.

To follow Kachen's delightful recipe via their page click here!

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