Stinging Nettle soups. Made with a vegetable or chicken stock. Scallions, thinly sliced carrots, garlic, bok choy, tofu if you like tofu, or my variation is to stir in an egg.
I pick the youngest and tenderest nettle leaves. I will sautee them briefly in olive oil...very briefly...drain on a paper towel, and then drop them into the simmering stock. Once the stock reaches boiling, turn it down to simmer and add the other veggies. When the carrots and bok choy are soft, add the stirred egg. Serve once the egg is cooked.

Variations are small pieces of chicken breast.

A minestrone variation made with beef stock, beans, noodles, tomatoes, onions, carrots, garlic and beef sausage is also very tasty.

right now kitcheri, with lots of turmeric, ginger, and cumin seeds.. mmmmm...so nice and easy on the digestion, and warming too in this cold weather. I love the yellow sunny color of turmeric....

raw carrots are yummy.