Healthy Nettle Soup (Sisnu ko Jhol) सिस्नुको झोल
Nepali Nettle soup (Sisnu Ko Jhol) is a traditional nutritious soup from Nepal. It's made using the young leaves of the stinging nettle plant, known locally as sisnu. This soup is simple yet flavourful and highly nutritious. Historically, these green gems were considered everyday fare, commonly associated with the meals of peasants. However, the value of nettles, both for their nutritional benefits and their unique taste, is now gaining broader recognition.
Ingredients
- 500 gram Nettle leaves
- 1 White onion
- 2 teaspoon Garlic paste
- 1 Potato medium sized- cut into small cubes
- 1 litre Hot water
- 1 teaspoon Salt
- ½ teaspoon Ground black pepper
- ½ teaspoon Timmur powder (nepali sichuan pepper)
- 1 tablespoon Ghiu or vegetable oil
- 1 tablespoon Cornflour
Instructions
Harvesting Nettles
- Focus on the youthful parts of the nettle plant, choosing the 3-4 topmost leaves. This ensures the best texture and flavor, as older leaves or stems can be fibrous and tough. Check the plant for any signs of flowering. If it's started to bloom, it's best to avoid picking those nettles.
Prepping the Nettles
- Rinse the nettle leaves thoroughly under running water. It's wise to use tongs or wear gloves during this step to prevent any unintentional stinging from the plant's hairs.
Cooking the Soup Base
- In a large pot, heat up your choice of ghee or vegetable oil.
- Once heated, introduce the onions, allowing them to sauté until they release their aroma.
- Incorporate the garlic paste and diced potatoes next, stirring them in with the onions.
- Pour in 1 litre of hot water and allow the mixture to come to a boil. Let this simmer for about 10 minutes.
Integrating the Nettles
- Gently introduce the nettle greens into the boiling mixture. Cover the pot with a lid and let them simmer for 10 minutes.
- Season with timmur powder, black pepper, and salt. Replace the lid and allow everything to meld together for an additional 5 minutes, ensuring the nettles soften in the process.
- In a separate bowl, blend cornflour with 4 tablespoons of cold water, ensuring no lumps remain.
- Once fully combined, integrate this into the soup. This addition will provide a thicker consistency after boiling for an additional 2-3 minutes.
Final Touches
- After removing the pot from heat, use a hand blender or whisk to gently break down and combine the ingredients further. The nettles and potatoes should be tender enough to integrate smoothly into the soup.
Serving Suggestions
- Relish the soup as a standalone dish, or complement it with roti or rice for a wholesome meal. Indulge in the revitalizing blend of flavors, along with a surge of essential vitamins.
Nutrition
Calories: 148kcalCarbohydrates: 23gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 591mgPotassium: 702mgFiber: 11gSugar: 2gVitamin A: 2520IUVitamin C: 13mgCalcium: 623mgIron: 3mg
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