Gundruk Soup (Gundruk ko Jhol)
A sour, savoury Nepali soup made from dried fermented greens, tomato, potato and toasted spices.
- Time40 min
- LevelEasy
- Costabout £0.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 132kcal
- 20.5gcarbs
- 5.3gof which sugars
- 4.2gfat
- 1.1gsaturates
- 3.1gprotein
- 3.9gfibre
- 1.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Cover the gundruk with warm water and soak for 15 minutes. Squeeze it out and chop roughly.
15 min - 2
Heat the oil in a pan over a medium heat. Add the cumin and fenugreek seeds for 20 seconds, then the onion, garlic and ginger. Cook for 5 minutes until soft.
5 min - 3
Add the tomatoes, green chilli and turmeric and cook for 4 minutes until the tomato breaks down.
4 min - 4
Stir in the gundruk and potatoes for 1 minute, then add the water and salt.
- 5
Bring to the boil, then simmer for 20 minutes until the potato is soft and the broth tastes pleasantly sour and savoury.
20 min - 6
Mash a few potato cubes into the broth to thicken it slightly, taste for salt and serve hot, ideally with a bowl of rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
