Tibetan Vegetable Soup
61
61
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.
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?
