Chef Column

Himalayan Nettle leaves soup

When I was in High school in Kalimpong, a hill station of Darjeeling, one of my friend’s dad served me the soup while I was badly suffering for common cold. It was my first experience to have nettle leaf and I never forget the taste and texture of the soup.  

Stingy nettle is popularly called Sishnu in Nepali Language, It is very common food items of most of the rural part of Nepal. The way of preparations of Sishnu varies from place to place, Here I am sharing a simple but delicious way fo cooking this healthy  soup prepared with California nettle leaves provided by one of my friends. Sishnu soup is a typical Himalayan cuisine served with dhido or simple plain rice. Many wild varieties of nettle are grown in the Himalayan regions and knowingly or unknowingly it has become a common man food in Nepal and most of the nepalese living regions of the world. It has lots of health benefits and because of that most the hilly and rural people who eat it in regular basis are healthy and full of energy. This Stinging nettle (Urtica dioica) has been a staple in herbal medicine since ancient times which may reduce inflammation and has lots of other health benefits.

this stinging and scary leaves has many nutrients . it is also rich in antioxidant and contains Vitamins A, C, and K and several B Vitamins, minerals like iron, calcium, magnesium, potassium , phosphorus and sodium. It also contains essential amino acids etc.

  • How to Prepare:
  • 2 Lb fresh nettle leaf
  • 1 tbs cumin seeds
  • 1 tbs turmeric powderfor
  • 3 cloves of garlic minced
  • 1 inch ginger chopped or grated
  • 3 dry chili
  • salt to taste
  • 2 tbs ghee
  • 1 tbs dry jimbu
  • 2 tbs flour ( can be used buckwheat, corn, chick peas or rice)
  • water for boiling

for the details of preparation please watch this video: