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5 from 2 votes

Roasted Asparagus and Garlic Stinging Nettle Soup

Enjoy the freshest tastes of spring with roasted garlic and asparagus soup filled with nourishing, mineral rich stinging nettles!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: garlic asparagus and stinging nettle soup, garlic asparagus soup, stinging nettle soup recipe
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com


  • 5 TB butter divided
  • 1 bunch of asparagus tough ends discarded
  • 9-10 cloves of garlic about 1 head of garlic
  • 1/2 large onion sliced
  • 2 cups fresh stinging nettles Be sure to use gloves while handling so you don't get stung. If you don't have access to fresh nettles, you can use about 3/4-1 cup of dried nettles.
  • 1 1/2 quarts bone broth
  • Sea salt and pepper to taste
  • Optional whole yogurt or sour cream to top each bowl of soup fresh raw cream or coconut milk to stir in
  • Optional freshly chopped chives to garnish


  • Pre-heat the oven to 425 degrees.
  • Toss the asparagus and garlic cloves with 2 TB of butter and sprinkle with sea salt and pepper. Roast in at 425 degree oven for 25 minutes.
  • While the veggies are roasting, melt 3 TB of butter in a soup pot and add the onions with a big pinch of sea salt. Cook over medium heat for about 7 minutes to soften and sweeten the onion.
  • Add the fresh stinging nettles to the pot, stir and cook for a couple minutes to wilt.
  • Add the bone broth and roasted asparagus and garlic, and bring to a simmer for a few minutes.
  • Use an immersion blender or regular blender to puree the soup. Add sea salt and pepper to taste.
  • Garnish your bowl of soup with a dollop of whole yogurt or sour cream, or stir in some fresh raw cream or coconut milk. Fresh chopped chives are great too!