Stinging Nettle Soup

Stinging Nettle Soup

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"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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45 m servings 119 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 1846 mg
  • 74%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



Yum! This was super easy to prepare and wonderful. My only criticisms would be: 1) This is too rich. Rather than a soup, it would make an amazing pasta sauce, particularly for cheese ravioli...

this is really good soup! added a bit of lemon juice to my recipe and it came out excellent! I served mine with a dollop of sour cream and sprinkled with pepper. It was a major hit with the husb...

This is so easy to make and tastes great. I ate it as a soup, but plan to use the leftovers on pasta as a previous reviewer suggested. I will also use low salt chicken broth next time as it wa...

We made a half batch of this, close to how it's written. Had 1/2 lb of nettles, but since we wound up with more than 2 cups of chicken broth (the can we had was around 20-22 oz), I used the ful...

Simple yet so delicious. I would agree with the other reviewers, that it would make a better sauce than a soup because the flavor of the nettles was a bit overwhelming for me when I ate it stra...

OMG, yum!!! I have to admit I didn't measure anything and I added way more rice than required. When I lifted the lid after simmering it, it was like a risotto and so so yummy!!! Wow, I'm hopin...

Ive been drinking stinging nettle tea for years... thank you for this great recipe...

Very nice! Went out and harvested some nettles this afternoon. Good spur of the moment recipe. I modified it a bit though, with chopped potatoes instead of rice, and a dash or two of sugar (didn...

Deeelicious. Read the recipe, eyeballed the amounts, went out and picked some nettles, and it turned out great. Very forgiving.

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