Nettle soup

JanaBy Jana    

January 3, 2015

Nettle soup 0 5 0

Spring booster. Packed with iron and vitamins.

  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

  • Yields: 4 Servings


1Wash and drain the nettles thoroughly. Place in a kettle, pour over boiling water. Wait 1 minute, drain. Cut the nettles finely.

2Heat some oil in a large frying pan, add nettles and wilt them. Place back in the kettle, add some water and boil till the nettles start to break apart.

3Cut the carrots into slices and add to the nettles. Add rice right after and more water, boil till all the ingredients are soft and nettles are almost a mash.

4Season the soup. Serve with a sliced hard-boiled egg.


300 g fresh nettle tips

1 l hot water

1 tbsp oil

2 carrots

boiled egg

1 dl preboiled rice

1 vegetable stock cube

2 tsp dark honey

1/4 tsp salt

1/4 tsp black pepper

1/2 tbsp lemon juice

sour cream /buttermilk

fresh parsley /dill


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