Kwati is a traditional, thick, and highly nutritious Nepali soup made from a mixture of different varieties of sprouted beans. The name originates from the Newari language: kwa means “hot” and ti means “soup”.

It is primarily consumed during the festival of Janai Purnima (also known as Gunhu Punhi or Kwati Punhi), which typically falls on the full moon day in August.

Buff Thenthuk is a popular Tibetan hand-pulled noodle soup, particularly favored in Amdo, Tibet, for dinner and lunch. It is a hearty, mildly spiced dish containing wheat flour dough, mixed vegetables, and buffalo meat (buff).

Buff Thukpa is a popular, heartwarming Himalayan noodle soup made with buffalo meat, broth, vegetables, and spices. Originating from Tibet and commonly found in Nepal and India, it is a staple comfort food, particularly during cold weather.

A traditional soup for young mothers, as it is said to promote lactation, children, or people suffering from colds and indigestion.

Sutkeri Kukhura is a traditional, nutritious Nepalese Chicken Curry/Soup made for women after childbirth (sutkeri), designed to restore energy, boost immunity, and help recovery. It features local chicken, ghee, and warming herbs to address postpartum weakness. It is rich in nutrition and warming spices like carom seeds (Jwano) and fenugreek seeds (Methi) to aid in lactation and physical healing.

Chicken Soup is a versatile, nutrient-dense dish commonly made by simmering chicken (often a whole bird or bones) with vegetables like onions, celery, and carrots in water or broth.

It is widely considered a comfort food and a traditional remedy for colds, valued for its ability to thin mucus and provide hydration

Making homemade Chicken Stock is a highly nutritious, cost-effective, and zero-waste way to create a flavorful base for soups, stews and sauces. It is made by simmering chicken bones, connective tissue, and vegetables in water for several hours to extract flavor and collagen, resulting in a rich, sometimes gelatinous, liquid.

Chicken Thenthuk is a popular Tibetan hand-pulled noodle soup, especially known as a hearty, warming comfort food during cold winters. It consists of a flavorful broth (often chicken-based), mixed vegetables, and bite-sized pieces of hand-torn dough. It is regarded as a nutritious, high-protein meal.

Originating from Tibet,particularly the Amdo region, Thenthuk is widely enjoyed in Nepal and Himalayan regions of India (such as Sikkim and Ladakh).

Chicken Thukpa is a hearty Tibetan noodle soup that has become a beloved staple across the Himalayan regions of Nepal, Bhutan, and Northern India (including Sikkim, Ladakh, and Darjeeling). The name “thukpa” is a generic Tibetan term for any soup or stew combined with noodles. It is prized as a nutritious, “soul-warming” comfort food, particularly during cold winter months.

Homemade Cream of Fresh Mushroom Soup is a rich, earthy alternative to canned versions, typically made by sautéing a variety of mushrooms with aromatics like onions and garlic, then simmering them in a broth thickened with a roux or cream. Using a mix of mushrooms, such as cremini, button, and shiitake, provides the best depth of flavor.

Cream of Fresh Tomato Soup is a velvety, comforting dish that highlights the natural sweetness and acidity of ripe garden tomatoes. Unlike canned versions, it often incorporates aromatics like sautéed onions, carrots, and garlic, and is finished with heavy cream or milk for a rich, silky texture.

Egg Thukpa is a hearty Himalayan noodle soup originating from Tibet and widely popular in Nepal and North-Eastern India. It is a variation of the traditional Thukpa that features egg as the primary protein source, often served with hard-boiled eggs cut into quarters or halves as a garnish.

Garlic Soup is a traditional, rustic, and deeply comforting dish found in many cuisines. It is renowned for its intense flavor, therapeutic qualities (often used to fight colds), and ability to transform simple pantry ingredients—lots of garlic, broth, olive oil, and bread—into a rich, velvety meal.

Aloo Phing is a hearty Tibetan stew made with potatoes (Aloo) and glass noodles (Phing) in a tasty broth.

It is usually served hot with tingmo (steamed buns) or rice.

Aloo Phing Sha is a hearty Tibetan stew made with potatoes (Aloo), glass noodles (Phing) and meat (Sha, often beef or chicken) in a tasty broth.

It is usually served hot with tingmo (steamed buns) or rice.

Gundruk Soup (ko Jhol) is a traditional, nutritious, and comforting soup from Nepal made from Gundruk, leafy greens (mustard, radish, or cauliflower leaves) that are fermented and then sun-dried. It is known for its distinctive tangy, savory (umami), and slightly pungent flavor, which is a staple in Nepali cuisine.

As a fermented food, it is high in nutrients and provides essential vitamins during winter when fresh vegetables are scarce.

Nepali Fish Curry is a traditional dish where fish is gently fried and then simmered in a flavorful gravy made with tomatoes, onions, garlic, turmeric, cumin, and mustard oil. Often enhanced with fenugreek seeds and green chilies, it’s served hot with steamed rice and is especially popular in the Terai and eastern regions of Nepal.

Mutton Soup is a nutritious, slow-cooked broth traditionally made from goat or lamb bones, often rich in collagen, gelatin, and marrow. It is widely regarded as a comfort food, particularly in winter or during illness, for its ability to soothe colds, coughs, and aid in recovery.

Nettle Soup is a nutritious, earthy, and savory springtime dish made from the young, tender leaves of the stinging nettle plant (Urtica dioica). Known for its bright green color and spinach-like taste with hints of cucumber, it has been eaten for centuries across Europe and Asia. The cooking process breaks down the stinging formic acid, making it completely safe to eat.