Wash the nettle leaves thoroughly. Be careful, as they sting! Wearing gloves is recommended.

Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the garlic and cook for another minute until fragrant.

Add the nettle leaves and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.

Carefully blend the soup with an immersion blender or in a regular blender until smooth.

Stir in the cream and season with salt and pepper to taste.

Serve hot.