Soups
Jaju
Ingredients
- - 200 g Spinach or other leafy greens, chopped (about 3 cups)
- - 2 medium Potatoes, diced
- - 300 ml Milk (1 1/4 cups)
- - 500 ml Water (2 cups)
- - 1 tbsp Butter
- - 2 whole Green chilies, sliced
- - 1 tsp Salt (to taste)
Method
- Melt the butter in a pot and add the potatoes and chilies.
- Add the water and bring to a boil, then simmer for 10 minutes until the potatoes soften.
- Add the chopped greens and cook for 3–4 minutes until wilted.
- Pour in the milk and simmer gently for 5 minutes, without boiling vigorously.
- Season with salt and serve hot.
Introduction: Jaju is a comforting Bhutanese vegetable soup thickened lightly with milk or cheese whey, traditionally made with whatever seasonal greens and vegetables a household has on hand.
Cultural Background: Jaju is a comforting Bhutanese vegetable soup thickened lightly with milk or cheese whey, traditionally made with whatever seasonal greens and vegetables a household has on hand. It is considered a nourishing, easy-to-digest dish, often prepared for family members who are unwell or for a light evening meal.
Tips: Keep the heat low once the milk is added to prevent curdling. Use a mix of greens for a more layered flavour.
Variations: Add a handful of rice for a thicker, more filling soup. Stir in a spoon of crumbled datshi cheese for extra richness.
Vegetarian/Vegan: Naturally vegetarian; use plant-based milk for a vegan version.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently over low heat, stirring frequently to prevent the milk from separating.
FAQs:
Q: Can I make this soup dairy-free?
A: Yes, substitute the milk with unsweetened plant-based milk, though the flavour will be lighter.
Q: What greens work best?
A: Spinach, mustard greens or turnip greens are all traditional choices.