Creamy Nettle Soup with Organic Guernsey Milk: A Taste of Spring

There's something deeply satisfying about making a meal with wild ingredients — especially when they signal the return of spring. A great way to celebrate this season is by foraging for our own food -- going out into the forest to gather young stinging nettles and turning them into a rich, nourishing soup, made extra creamy with our organic Guernsey whole milk.

If you’ve never cooked with nettles before, don’t worry — they lose their sting as soon as they hit the heat, and what you’re left with is a super-green, iron-rich plant with a flavor somewhere between spinach and sorrel. They’re packed with nutrients: vitamins A, C, and K, plus calcium, magnesium, and plant-based protein. It's no wonder nettles have been treasured in traditional medicine for centuries!

What really makes this soup shine, though, is the milk.

Our Guernsey cows are finally back on pasture, grazing on lush, fresh spring grass. You can taste the difference! Guernsey milk is naturally high in beta-carotene (which gives the milk its golden hue), A2A2 protein, and heart-healthy fats. It's the milk the way nature intended: creamy, nutrient-dense, and full of flavour.

In this soup, that creamy whole milk balances the nettles' earthy-green intensity, softens the leeks and garlic, and brings the whole bowl to life.

Whether you're new to foraging or just craving something fresh and green, this recipe is a simple way to connect with the season and enjoy the bounty of both wild and pasture-raised foods.

What You'll Need:

• 4 packed cups young nettle leaves (gloves on!)

• 1 tablespoon butter or olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 medium leek, sliced

• 1 medium potato, peeled and diced

• 1 litre vegetable or chicken stock

• 1 cup organic Guernsey whole milk

• Salt, pepper, and a pinch of nutmeg (optional)

• Lemon juice or creme fraiche, to serve

Step-By-Step Instructions

1. Heat the butter in a large pot and saute onion, leek, and garlic until softened

2. Add the potato and stock. Simmer until the potato is soft, about 10-15 minutes.

3. Add the nettles and cook for 5 more minutes.

4. Blend until smooth, stir in the milk and warm gently.

5.Season to taste and serve with a swirl of creme fraiche or a squeeze of lemon.

And, that's it!

Stay tuned for more seasonal recipes -- and if you're local, come fill up your bottles from the dispenser while the milk is at its springtime best. If you make it, don't forget to tag us! We love seeing how you're enjoying our yogurt in everyday meals. :)