Jaju

Name: Jaju
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Bhutanese
Ingredients: 2 cups spinach, chopped; 1 cup Swiss chard, chopped; 2 cups whole milk; 1 tbsp butter; 1 small onion, sliced; 2 cloves garlic, minced; 1 tsp Sichuan pepper; Salt to taste

Jaju (jah-joo)

Milk and Vegetable Soup

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 136 kcal

A mild, creamy soup of mixed greens simmered in milk with butter and gentle spices, a soothing counterbalance to Bhutan's fiery dishes.

Nutrition & Info

Protein 6.0g

Carbs 10.0g

Fat 8.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

saucepan ladle cutting board

Presentation Guide

Vessel: ceramic soup bowl

Garnishes: fresh spinach leaf

Accompaniments: red rice

Ingredients

2 cups spinach, chopped
1 cup Swiss chard, chopped
2 cups whole milk
1 tbsp butter
1 small onion, sliced
2 cloves garlic, minced
1 tsp Sichuan pepper
Salt to taste

Instructions

1
Melt butter in a saucepan. Sauté onion and garlic until translucent.
2
Add spinach and Swiss chard, cook until wilted, about 3 minutes.
3
Pour in milk and bring to a gentle simmer (do not boil).
4
Add Sichuan pepper and salt. Simmer gently for 10 minutes.
5
Serve warm as a side soup alongside spicier dishes.

💡

Did You Know?

Jaju is often served to guests as a gentle introduction to Bhutanese cuisine before the fiery datshi dishes appear.

Chef's Notes

Equipment Tips

saucepan
ladle
cutting board

Garnishing

fresh spinach leaf

Accompaniments

red rice

The Story Behind Jaju

Jaju represents the gentler side of Bhutanese cooking. In a cuisine dominated by chili heat, this mild milk soup provides essential balance at the table. It has been a staple in rural households where dairy and fresh greens are abundant.

🕐 Traditionally enjoyed any meal 📜 Origins: Traditional

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