Sisnu Soup (सिस्नु सूप)
Description: Sisnu Soup is a traditional Nepali soup made from nettle leaves (Sisnu). Known for its earthy flavor and high nutritional value, it is a staple in rural Himalayan households, especially during colder months.
History & Cultural Significance
Sisnu has been consumed in Nepal for centuries as a medicinal and nutritious plant. Villagers in hilly and mountainous areas collect young nettle leaves and prepare soup to stay warm and healthy. It represents resourcefulness and the use of wild edibles in Nepali cuisine.
Taste & Texture
Light, earthy, and slightly grassy flavor with a smooth texture once cooked. When seasoned with garlic, ghee, and spices, it becomes comforting and warming.
Nutrition & Health
Rich in iron, calcium, vitamins A & C, and protein. Known for boosting immunity, improving digestion, and reducing fatigue. A natural detoxifying and energy-boosting soup.
Ingredients
- Fresh nettle leaves (Sisnu)
- Onion and garlic
- Turmeric and salt
- Water or vegetable broth
- Optional: ghee or butter for tempering
Preparation
Boil and soften nettle leaves to remove stings, then grind or blend them. Cook with onion, garlic, turmeric, and broth until smooth. Finish with a tempering of ghee and spices for added aroma.
Occasions & Popularity
Common in hilly and rural areas of Nepal, especially during spring when fresh nettle shoots are abundant. Served with rice or dhido as part of daily meals.
