One of our selection of recipes for the simply delicious and nutritious food we serve at The Cliffs of Moher Retreat.

Mar 26th 2019

Steph’s pea, mint & nettle soup

by Michelle Moroney

Nettles offer a range of vitamins and minerals which help to fight inflammation. This fresh green soup will reignite the forager within you! So take the sting out of nettles and give them a try, you won’t be disappointed!


Serves 6


1 litre vegetable stock
olive oil
1 potato
1 onion, finely chopped
2 garlic cloves, peeled and chopped 1kg frozen peas

10 – 15 leaves of fresh mint, finely chopped
1 handful (gloveful!) nettles (when in season: autumn/spring)
Salt and pepper



Heat the litre of stock in a medium-sized saucepan.

In another saucepan, heat the oil over a gentle heat.

Add the onion and sweat for about 10 minutes until translucent.

Add the garlic and cook for a further 2-3 minutes.

Add the peas and pour over the stock. Bring to the boil and then reduce the heat and simmer for 5 minutes.

Add the fresh mint and nettle.

Liquidise using a hand blender.


Sit back & enjoy!

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