Nettle Soup | Brennnesselsuppe


I highly enjoy foraging – hunting for edible plants and fruits in the woods and meadows. My favourite hunting grounds for edible plants here in Vienna are the Steinhofgründe. This large area of meadows, woodlands but also some old fruit trees is one of the natural recreation areas in Vienna and a great place to go for a walk or to enjoy a picnic on a sunny day.


For me it is also a great area to look for edible plants since there is no traffic in this area that cause pollution. Depending on the season you can find wild garlic, nettles or elder flowers here. For me a reason to come back again and again.


Last week I was looking for fresh nettle leaves. It is best to pick the small young leaves of the stinging nettle during spring. Best wear gloves when picking the nettles as they of course sting. The stinging hairs can however be neutralised when boiling or steaming the leaves. There are no poisonous plants the look alike and sting. You should still always carefully check the plant characteristics such as the leaf shape or in this case the stinging hairs when picking wild plants, to be safe. The stinging nettle is a well-known medical herb and rich in iron. I like to dry the nettle leaves for tea. The fresh leaves can be used for smoothies or soup.




Recipe | serves 4 | preparation time 30 min


  • 50g fresh stinging nettle leaves
  • 2 carrots
  • 1 parsley root
  • 1/4 celery root
  • 1 small leek
  • 2 garlic cloves
  • 2 parsley twigs
  • 2 small potatoes
  • olive oil
  • 1 vegetable stock cube
  • pepper
  • salt
  • 1/2 cup pearl barley

It is best to wear gloves when handling the stinging nettle leaves. Remove the leaves from the stalks and wash them. Set them aside for later use.

Finely slice the leek and cut all other vegetables (except for the nettle and the parsley leaves) into cubes. Sauté the vegetables in a large pot with a bit of olive oil. Add 1l of water and the stock cube to the vegetables and bring to a boil. Add the nettles and a few parsley leaves and let it simmer for another 10-15 minutes.

In the meantime, wash and drain the pearl barley using a sieve. Put the barley in another pot and add about 1l boiling water. Boil for 10-15 minutes and drain afterwards using a sieve.

Blend the soup for a smooth texture and season with salt and pepper. Serve together with the pearl barley as a fresh spring soup full of healthy vegetables.


Rezept | für 4 Personen | Zubereitungszeit 30 min


  • 50g frische Brennnesselblätter
  • 2 Karotten
  • 1 Petersilwurzel
  • 1/4 Zellerwurzel
  • 1 kleiner Lauch
  • 2 Knoblauchzehen
  • 2 Petersilzweige
  • 2 kleine Erdäpfel
  • Olivenöl
  • 1 Gemüsesuppe
  • Pfeffer
  • Salz
  • 1/2 Tasse Rollgerste

Wenn man die Brennnesselblätter verarbeitet, sollte man Handschuhe tragen. Die Blätter von den Stielen entfernen, abspülen und für später beiseitelegen.

Den Lauch in feine Ringe und das restliche Gemüse (bis auf die Brennnessel- und Petersilblätter) in Würfel schneiden. Das Gemüse in einem großen Topf mit ein wenig Olivenöl kurz anbraten. Mit 1l Wasser aufgießen und den Suppenwürfel dazugeben. Aufkochen lassen und dann die Brennnessel- und die Petersilblätter dazugeben. Für weitere 10-15 Minuten köcheln lassen.

In der Zwischenzeit die Rollgerste kurz in einem Sieb abspülen und in einem kleineren Topf mit ca. 1l Wasser zum Kochen bringen. Für 10-15 kochen lassen und dann durch ein Sieb abgießen.

Die Suppe glatt pürieren, mit Salz und Pfeffer abschmecken und mit der Rollgerste als Suppeneinlage anrichten.

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