Potato and nettle soup. A good and delicious fasting recipe if you are on a diet

Nettle helps you lose weight quickly and maintain your weight. Nettle leaf contains vitamins C, E, and K as well as many other beneficial minerals. We have prepared a delicious and healthy fasting recipe with nettle.

The most useful are the tips of the nettle, the small petals are filled with nutrients that help in quick weight loss in the body.

Nettle is known to help reduce appetite. Nettle can be eaten in the form of soups, purees and dishes, but it can also be made special tea for weight loss.

Put a tablespoon of nettle in a cup of boiling water and leave it for half an hour. Strain and drink half a cup twice a day before meals. Drink this tea without sugar and honey if you want it to have the necessary effect on the body.

People whose blood clotting is accelerated should not eat nettle or drink tea made from nettle leaves. But. Nettle is very healthy for everyone.

Potato and nettle soup – a simple recipe for fasting

With 10% protein and all the minerals and vitamins, nettle is a miracle food! In the spring, any recipe that calls for something green has the potential to become a nettle recipe. You can make this nettle soup as shown below and you can even enrich it with spinach or pesto, basil and any spices you like.


– 1 tablespoon olive oil

130 grams of young nettle leaves (fresh, not dried)

1 large shallot, finely chopped or 4 large shallots or one medium onion

2-3 tablespoons of nut or hemp milk without milk

– Salt (optional) and black pepper

700gm potatoes, peeled and cubed

– 900 ml vegetable broth

Optional gaskets:

Milk-free yogurt

– Finely chopped parsley or arugula

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Potato and nettle soup – how to prepare

1. In a large saucepan, fry shallots/leeks/onions in oil.

2. Turn down the heat and cover. Cook for 5 minutes until onions are translucent but not brown.

3. Add a little broth if needed to prevent sticking.

4. Add the potatoes and leave covered for 5-10 minutes.

5. Stir occasionally adding a little broth to prevent sticking.

6. Stir in the remaining broth and bring to a boil.

7. Cover the pan and simmer for 20-25 minutes or until the potatoes are fully cooked.

8. After about 5 minutes, add the nettle.

9. Add milk to the soup and mix well.

10. Season to taste.

11. Serve the soup hot in bowls, each with a drop of yogurt and an herb garnish, if using.

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