Tibetan Vegetable Soup
Yield
4 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | ghee (clarified butter) |
|
| 1 | tablespoon |
ginger
minced |
|
| 1 | tablespoon |
garlic
minced |
|
| ½ | cup |
onions
diced |
|
| ¼ | cup | all-purpose flour |
|
| 4 | cups | water |
|
| 2 | cups |
mixed vegetables
chopped |
|
| ½ | cup |
tomatoes
chopped |
|
| 1 | cup |
tofu
diced |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon | soy sauce, tamari |
|
| ¼ | teaspoon | black pepper |
|
Low Cholesterol, Trans-fat Free, Good source of fiber
Directions
Melt ghee and stir-fry ginger, garlic and onion for 1 minute.
Add flour and continue to stir fry for fro 3 to 5 minutes, until golden in colour.
Add water a little at a time, whisking constantly to keep it smooth.
Add vegetables, tomatoes, tofu, green onions and bring to a boil.
Add the remaining ingredients.
Simmer for 10 minutes. Thin with extra water if too thick.
Serve hot.
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