Vegan Gundruk Soup (Fermented Leaf Soup)
A traditional Nepali soup made with fermented leafy greens (gundruk), offering a unique tangy flavor. This recipe is entirely vegan and safe for those with egg allergies.
Ingredients
- 1 cup Gundruk (Fermented Leafy Greens)
- 1 medium Onion
- 3 cloves Garlic
- 1 tablespoon Ginger
- 1 medium Tomato
- 1 small Green Chili
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Cumin Powder
- 1 tablespoon Vegetable Oil
- 1 teaspoon Salt
- 4 cups Water
- 2 tablespoons Cilantro
Instructions
- 1Rinse the gundruk thoroughly to remove excess salt.
- 2Soak gundruk in warm water for 10 minutes.
- 3Heat vegetable oil in a pot. Add chopped onion, garlic, and ginger. Sauté until golden brown.
- 4Add chopped tomato and green chili. Cook until the tomatoes soften.
- 5Add turmeric powder, cumin powder, and drained gundruk. Sauté for 5 minutes.
- 6Add 4 cups of water and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
- 7Garnish with chopped cilantro before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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