Jimbu Soup (जिम्बुको झोल)
About Jimbu Soup (जिम्बुको झोल)
Jimbu soup, locally known as 'Jimbu ko Jhol', is a traditional Nepali soup celebrated for its unique flavor derived from the aromatic herb Jimbu (Allium hypsistum). This simple yet flavorful dish is commonly enjoyed in the mountainous regions of Nepal, particularly in the Humla, Jumla, and Mugu districts. Often served with rice or dhindo (a staple porridge made from millet, buckwheat, or corn flour), it offers a warming, comforting and nutritious meal, particularly during colder months.
History
The history of Jimbu ko Jhol is deeply intertwined with the agricultural and cultural practices of the remote Himalayan regions of Nepal. Jimbu, the primary flavor ingredient, is a wild onion that thrives at high altitudes. For centuries, communities in these regions have relied on Jimbu, not only for its flavor but also for its medicinal properties. The use of Jimbu in cooking, particularly in soups, evolved out of necessity and practicality. Given the harsh climate, families would need ingredients that were easy to source and could provide them with nourishment and warmth. Jimbu’s unique, pungent flavor became a culinary staple, and its use in simple broths and soups like 'Jimbu ko Jhol' became a common way to preserve and savor the herb while also benefitting from its perceived health benefits. Over time, Jimbu Soup has transcended from a basic survival dish to a beloved cultural food enjoyed across Nepal and increasingly, by those outside the country who are seeking to explore the authentic tastes of Nepal's mountain cuisine.
How to prepare?
Learn step by step to prepare Jimbu Soup
- 1Heat the cooking oil in a pot over medium heat.
- 2Add the dried jimbu and sauté for a few seconds until it becomes fragrant. Do not let it burn.
- 3Pour in the water and bring to a boil.
- 4Add salt to taste.
- 5Lower the heat and simmer for 5-10 minutes for the flavors to meld.
- 6Serve hot with rice or dhindo.
