TIBETAN POTATO SOUP
I simplified this recipe from 'The Kopan Cookbook,' a collection of recipes from a Tibetan monastery, which was reviewed and excerpted in the L.A. Times Food Section several years ago. Unfortunately I did not save the name of the author, who had personally collected the recipes during a stay at the monastery, or the distinctive 'Kopan Masala' spice mix she suggested. In retrospect, I wish I'd gone to the trouble of mixing the special spices -- even though I don't know how the soup could be much better!
Provided by ccferne
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in a large heavy soup pot. Add ginger, garlic, and onion; cook and stir over medium heat until onion is tender. Add turmeric, chili powder, and Garam masala; continue cooking and stirring for one more minute. Remove pan from heat.
- Stir in half of the potato flakes until blended, then half the water until smooth. Repeat with other half of potato flakes and water. Return pan to medium heat and bring to a boil.
- Add spinach and tofu. Allow mixture to return just to the boiling point and immediately reduce to lowest possible heat. Stir in vinegar and soy sauce; season to taste with salt and pepper.
- Serve in heated bowls; garnish with chopped green onions and cilantro.
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mdm morsalin
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the creamy texture and the mild flavor.
Aleberto Lopez
[email protected]I made this soup for a potluck, and it was a hit! Everyone loved the creamy texture and the delicious flavor.
Mohammod Nurnobi
[email protected]This soup is a great way to use up leftover vegetables. I had some leftover potatoes, carrots, and celery, and I threw them all in the pot. The soup turned out great!
Nienne Elendil
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely fits the bill. The combination of potatoes, carrots, and celery is a classic, but the addition of ginger, garlic, and cumin gives it a unique and delicious twist.
Robinah Katusabe
[email protected]This soup is very filling, so it's perfect for a cold winter day. I served it with a side of crusty bread, and it was the perfect meal.
Grietie Bronkhorst
[email protected]I love the combination of flavors in this soup. The potatoes, carrots, and celery are a classic trio, and the ginger, garlic, and cumin add a nice depth of flavor.
Ch Shafeeq ChShafeeq
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The roasted potatoes give the soup a deep, rich flavor.
OYEMOMILARA MUTIU
[email protected]I'm not a big fan of potato soup, but I decided to give this recipe a try. I was pleasantly surprised! The soup was creamy and flavorful, and the ginger and garlic gave it a nice kick.
Matthew Vargas
[email protected]This soup is very easy to make, and it's a great way to use up leftover potatoes. I added some extra vegetables, like chopped bell pepper and corn, and it turned out great.
Deborah Sunday
[email protected]I followed the recipe exactly, but my soup turned out bland. I think I might have used too much water.
Marcelino Chavez
[email protected]I made this soup for my family, and they all loved it! Even my picky kids ate it without complaint. I will definitely be making this soup again.
Noor Uzair
[email protected]This soup is a great way to warm up on a cold day. It's also very filling, so it's perfect for a quick and easy lunch or dinner.
Prabesh Rana
[email protected]I love the simplicity of this soup. It's made with just a few ingredients, but they come together to create a rich and flavorful broth. The potatoes are perfectly tender, and the carrots and celery add a nice crunch.
Christopher Ruiz
[email protected]This Tibetan potato soup has become a regular in my meal rotation. It's hearty, comforting, and packed with flavor. The combination of potatoes, carrots, and celery is a classic, and the addition of ginger, garlic, and cumin gives it a unique and del