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Gundruk and Potato Soup with Toasted Soybean Topping and Rice

This roasted dish pairs basmati rice, dry with gundruk, rinsed and chopped, potato, peeled and cubed and roasted soybeans, crushed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Vegan Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

19 g Protein
103 g Carbohydrates
16 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 65g basmati rice, dry 237 kcal
  • 61g gundruk (fermented leafy greens), rinsed and chopped 12 kcal
  • 191g potato, peeled and cubed 147 kcal
  • 24g roasted soybeans (whole), crushed 108 kcal
  • 10g vegetable oil 88 kcal
  • 87g onion, chopped 35 kcal
  • 7g garlic, minced 10 kcal
  • 1g ground turmeric 3 kcal
  • 1g timur pepper (Sichuan pepper), ground 3 kcal
  • 2g salt 0 kcal
  • 452g water 0 kcal

Cooking instructions

  1. gundruk (fermented leafy greens)water
    Rinse gundruk quickly under water, then squeeze out excess and chop if long.
  2. basmati ricesaltwater
    Cook rice with water and salt until tender; keep warm.
  3. vegetable oiloniongarlicground turmeric
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add onion and cook until soft and lightly golden, 5 minutes. Add garlic and turmeric for 30 seconds.
  4. potatowater
    Add potatoes and water; simmer until potatoes are tender, 10-12 minutes.
  5. gundruk (fermented leafy greens)timur pepper (Sichuan pepper)salt
    Stir in gundruk and simmer 5 minutes. Add timur pepper and adjust salt.
  6. roasted soybeans (whole)
    In a dry pan, toast roasted soybeans briefly to refresh their aroma, 1 minute; crush coarsely.
  7. basmati riceroasted soybeans (whole)
    Serve soup with rice on the side and sprinkle crushed soybeans on top.

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