Start by wearing gloves to protect your hands from the stinging hairs on the nettles. Rinse the fresh nettle leaves thoroughly under running water.

In a medium saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing for about 2 minutes until translucent.

Add diced potatoes along with vegetable stock powder and enough water to cover. Bring to a gentle boil and let simmer for about 10 minutes.

Stir in the washed nettle leaves for 1 minute until they soften.

Incorporate lemon juice and blend the soup until smooth using an immersion blender.

Season with salt and pepper, then ladle into bowls and drizzle with olive oil.