Gundruk ko JholFermented Greens Soup

Name: Gundruk ko Jhol (Fermented Greens Soup)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Nepal
Ingredients: 25 ml Mustard Oil; 120 g Onion (finely chopped); 10 g Garlic (crushed); 8 g Fresh Ginger (crushed); 10 g Green Chili (finely chopped); 220 g Tomato (finely chopped); 3 g Turmeric Powder; 350 g Potato (peeled and cut into chunks); 1200 ml Water; 120 g Gundruk (rinsed); 10 g Salt; 15 g Fresh Coriander (finely chopped)

A homestyle soup made with tangy fermented greens, potatoes, tomato, and aromatics. It is simple, earthy, and deeply comforting, with the sharp flavor of fermented leaves at its center.

Prep

15m

Cook

35m

Serves

Estimated

Nutrition

Per serving

159kcal

Calories

Protein

Fat

24g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup Base

25ml
Mustard Oil
120g
Onion (finely chopped)
10g
Garlic (crushed)
8g
Fresh Ginger (crushed)
10g
Green Chili (finely chopped)
220g
Tomato (finely chopped)
3g
Turmeric Powder

Soup

350g
Potato (peeled and cut into chunks)
1.2l
Water
120g
Gundruk (rinsed)
10g
Salt
15g
Fresh Coriander (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Warm the mustard oil in a pot over medium heat. Add the onion, garlic, fresh ginger, and green chili and cook until softened.
02
Stir in the tomato and turmeric powder and cook until the tomato breaks down into a thick base.
03
Add the potato and the water, then bring everything to a boil at 100°C (212°F).
04
Reduce the heat and simmer until the potatoes are almost tender.
05
Add the gundruk and salt, then continue simmering until the potatoes are fully soft and the fermented greens have flavored the broth.
06
Finish with the fresh coriander and serve hot.

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