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Stinging Nettle Soup

SUBMITTED BY: Always Cooking Up Something

"This is a dense and delicious dark green nettle soup. Make it when nettles show up at the farmers markets in the Spring. Be sure to wear gloves when handling the nettles or they'll sting ya!"
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PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
Original recipe yield 5 cups

SERVINGS

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INGREDIENTS (Nutrition)

  • 1 pound stinging nettles
  • 2 teaspoons salt
  • 1 tablespoon extra virgin olive oil
  • 1 white onion, diced
  • 1/4 cup basmati rice
  • 4 cups chicken broth
  • salt and pepper to taste

DIRECTIONS

  1. Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.
  2. Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.
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Recipe Submitter:

Always Cooking Up Something
Photo by Always Cooking Up Something
Cooking Level: Intermediate
Home Town: Cincinnati, Ohio, USA
Living In: Seattle, Washington, USA
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Nutritional Information
Stinging Nettle Soup

Servings Per Recipe: 5

Amount Per Serving

Calories: 134

  • Total Fat: 5.1g
  • Cholesterol: 0mg
  • Sodium: 1877mg
  • Total Carbs: 19.2g
  •     Dietary Fiber: 3.6g
  • Protein: 5.1g

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