Tibetan Vegetable Soup
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
ghee (clarified butter)
|
|
| 15 | ml |
ginger
minced |
|
| 15 | ml |
garlic
minced |
|
| 118 | ml |
onions
diced |
|
| 59 | ml |
all-purpose flour
|
|
| 946 | ml |
water
|
|
| 473 | ml |
mixed vegetables
chopped |
|
| 118 | ml |
tomatoes
chopped |
|
| 237 | ml |
tofu
diced |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 15 | ml |
soy sauce, tamari
|
|
| 1.3 | ml |
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.
