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Tibetan Vegetable Soup

 

61

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

40

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 385g (13.6 oz)
Amount per Serving
Calories 17345% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 325mg 14%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 17g
Vitamin A 48% Vitamin C 13%
Calcium 25% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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