Stinging Nettle Soup

Oh my goodness gracious… This is seriously THE BOMB!! So simple. So nutritious. So hearty.

This is all I did…

1. dice up a red onion and, in a pot, saute it with 1 tablespoon olive oil until translucent
2. add 4 cups of chicken broth, 1/3 cup white or basmati rice, 1/2 pound stinging nettle
3. bring to a boil, cover, reduce heat to low/medium, cook 15 minutes or until rice is tender
4. blend with immersion blender
5. add salt and pepper to taste

Note: I did not take the stems of the nettle off. The nettle was fairly young and tender, maybe 6″ high when I harvested it and I only cut the top half of the plant off.  If your stems are tough, just discard the stems.