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Jaju is a creamy, pale-green Bhutanese soup where fresh spinach and potatoes are simmered in milk until soft, enriched with melted cheese and finished with heat from green or dried chilies. The texture is thick and wholesome, with tender potato chunks visible in the greenish broth, while the cheese adds a subtle tang and richness. This isn't a delicate soup—it's meant to be substantial and satisfying, served as a complete meal or snack. The heat of the chilies cuts through the creaminess perfectly, and fresh cilantro adds brightness. It speaks to Bhutan's appreciation for simple, wholesome vegetables elevated by technique and good milk or cheese.
In a large pot, heat the vegetable oil over medium heat.
Add the finely chopped onion and minced garlic. Sauté until the onion is soft and translucent.
Add the diced potato to the pot and cook for about 5 minutes, stirring occasionally.
Add the chopped spinach or Swiss chard to the pot. Cook until the greens are wilted.
Pour in the water or vegetable broth, and bring the mixture to a boil.
Reduce the heat to low and let it simmer for about 10-15 minutes, or until the potatoes are tender.
Stir in the milk, ground black pepper, salt, and ground turmeric (if using).
Allow the soup to simmer gently for another 5 minutes, stirring occasionally. Do not let it boil.
For added richness, stir in the butter until it melts and is well incorporated into the soup.
Adjust the seasoning with additional salt and pepper to taste.
Ladle the jaju into serving bowls.
Garnish with freshly chopped cilantro or green onions.
Jaju is a creamy Bhutanese soup where fresh spinach and potatoes are simmered in milk with cheese, onion, and garlic, finished with green or dried chilies for heat and cilantro for brightness.
Jaju is a Bhutanese comfort food, served throughout the country especially at tea time or as a light meal. Its simplicity and wholesomeness reflect Bhutanese values around food and nourishment.
Fresh spinach or Swiss chard, potatoes, milk, and cheese are the foundation. Aromatics (onion and garlic), oil or butter, and green or dried chilies for heat complete it.
Yes—mustard greens, kale, or other hardy greens work well. Some versions use cooked cheese curds stirred in instead of hard cheese, which creates even more richness.
Jaju is hearty enough to eat alone as a complete meal, though it's traditionally served with steamed rice or fresh bread and a cup of hot tea.