Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.16 Kcal (432 kJ) | ||
| Calories from fat | 27.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 5% | |
|---|---|---|---|
| Sodium | 1622.84mg | 68% | |
| Potassium | 489.82mg | 10% | |
| Total Carbs | 13.06g | 4% | |
| Sugars | 0.88g | 4% | |
| Dietary Fiber | 6.91g | 28% | |
| Protein | 3.3g | 7% | |
| Vitamin C | 14.7mg | 25% | |
| Iron | 6.5mg | 36% | |
| Calcium | 453.2mg | 45% | |
| Amount Per 100 g | |||
| Calories | 32.45 Kcal (136 kJ) | ||
| Calories from fat | 8.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.97g | 5% | |
|---|---|---|---|
| Sodium | 510.5mg | 68% | |
| Potassium | 154.08mg | 10% | |
| Total Carbs | 4.11g | 4% | |
| Sugars | 0.28g | 4% | |
| Dietary Fiber | 2.17g | 28% | |
| Protein | 1.04g | 7% | |
| Vitamin C | 4.6mg | 25% | |
| Iron | 2.1mg | 36% | |
| Calcium | 142.6mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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