Gluten-Free Gundruk Soup

Ingredients

• 1 cup Gundruk (Fermented Leafy Greens)
• 6 cups Water
• 1 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 1 medium Tomato
• 1 small Green Chili
• 0.25 tsp Turmeric Powder
• 0.5 tsp Salt
• 1 tbsp Mustard Oil
• 2 tbsp Cilantro

Instructions

1. 1Measure 1 cup of Gundruk (Fermented Leafy Greens) into a medium bowl. Pour enough warm water over the gundruk to cover it completely. Let it soak for 15 minutes to soften.
2. 2While the gundruk soaks, prepare your aromatics: finely chop the 1 medium Onion, mince the 2 cloves Garlic, and finely grate or mince the 1 tsp Ginger. Dice the 1 medium Tomato into small pieces and finely chop the 1 small Green Chili. Drain the soaked gundruk, gently squeezing out any excess water.
3. 3Place a large heavy-bottomed pot over medium heat. Add the 1 tbsp Mustard Oil and heat until it shimmers, about 1 minute. Add the chopped 1 medium Onion and cook, stirring occasionally, until it is soft and translucent, about 5-7 minutes. Add the minced 2 cloves Garlic and grated 1 tsp Ginger, and cook for another 1-2 minutes until fragrant, being careful not to burn them.
4. 4Add the diced 1 medium Tomato and chopped 1 small Green Chili to the pot. Cook, stirring, until the tomatoes begin to break down and soften, about 3-5 minutes.
5. 5Add the drained 1 cup of Gundruk (Fermented Leafy Greens) and the 0.25 tsp Turmeric Powder to the pot. Stir everything together and cook for 2-3 minutes, allowing the gundruk to heat through and the turmeric to become fragrant.
6. 6Pour in the 6 cups of Water and add the 0.5 tsp Salt. Stir to combine. Bring the soup to a rolling boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes. The soup should be fragrant and the gundruk tender.
7. 7Stir in the 2 tbsp Cilantro just before serving. Ladle the hot Gluten-Free Gundruk Soup into bowls.

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