Nettle Soup (Sisnu Ko Jhol) - Nepali Food Recipes

Nettle Soup (Sisnu ko Jhol)

Nettle Soup is a nutritious, earthy, and savory springtime dish made from the young, tender leaves of the stinging nettle plant (Urtica dioica). Known for its bright green color and spinach-like taste with hints of cucumber, it has been eaten for centuries across Europe and Asia. The cooking process breaks down the stinging formic acid, making it completely safe to eat.

30-60min

Normal

Mildly Spicy

Ingredients

Ingredient 1

Ingredient 2

Ingredient 3

Ingredient 4

Ingredient 5

Ingredient 6

Ingredient 7

Ingredient 8

Ingredient 9

Ingredient 10

Ingredient 11

Directions

Chop the onions.

Peel the potatoes and cut them into small cubes.

Finely chop the ginger and the garlic clove.

Boil water in a large saucepan with salt.

Add the nettles and cook for 1 to 2 minutes until tender (use gloves if necessary).

Drain them in a colander and rinse them under cold water. Trim the tough stems, then chop them coarsely.

In a saucepan, heat the sunflower oil, the butter or the ghee.

Once hot, add the onions, the garlic and the ginger and cook until the onions become translucent.

Then add the rice, the potatoes, the chopped nettles, and the water. Stir everything together.

Bring to a boil, then reduce heat to medium-low, cover, and simmer until rice is tender,

Five minutes before cooking, season with Timur powder (or Sichuan pepper), black pepper, and salt. Replace the lid and simmer for another 5 minutes, making sure the nettles soften.