This Rize soup folds chopped nettles, rice, and onion into a light pot with fresh highland character.
12 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Wash 120 g nettles and chop them finely; rinse half a cup of rice.
Turn 1 onion in the pot for 4 minutes.
Add the rice and 5 cups water and boil for 12 minutes.
Add the nettles and cook for 12 minutes.
Add mint and remove from the heat so the herb does not turn bitter.
💡 Tip: Adding the nettles near the end keeps the herb soft but lively.
🍽️ Serving suggestion: Serve the soup hot with dried mint on top and bread on the side.
~152
kcal calories
4
g protein
24
g carbs
4
g fat
1.2g
Sugar
0.8g
Fiber
12.5mg
Sodium
0.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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