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Spinach Jaju (Bhutanese Spinach and Milk Soup)

 INGREDIENTS:

  1. Spinach Leaves 2 cups washed and very finely chopped
  2. Milk 2 cups
  3. Water 1/2 cup (optional, to dilute the milk)
  4. Garlic Cloves 3-4 finely chopped
  5. Ginger, 1/2 inch grated
  6. Butter 1 tbsp
  7. White Pepper Powder, a pinch
  8. Salt to taste

METHOD:

Serving Size: 3-4

In a deep saucepan, melt butter on low heat. Add ginger and garlic. Sauté until soft and fragrant. Do not brown the garlic.

Add chopped spinach and cook for 3-4 minutes until wilted and soft.

Pour in milk and simmer gently on a low flame. Add a little water if you prefer it lighter.

Add salt and white pepper. Simmer on a very low heat for 8-10 minutes, stirring occasionally.

Serve hot, paired with Bhutanese red rice or steamed white rice and sauteed vegetables.

NOTE:
Jaju is a traditional Bhutanese soup rooted in rural, home-style cooking. It originated in agrarian communities where milk, butter, and seasonal leafy greens were easily available, while spices were either limited or expensive. This soup was originally made from dried turnip leaves, but later on, spinach or mustard greens were also used. It is traditionally paired with Bhutanese red rice, but it can also be served with steamed white rice if red rice isn't available.






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