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Authentic Himalayan Potato Soup Recipe: A Taste of Tibet

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Ingredients

Adjust Servings:
1/4 cup butter
1 tablespoon gingerroot grated
1 tablespoon garlic minced
1 cup onion diced
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon garam masala
2 cups instant mashed potatoes
6 cups water
1 cup tofu diced

Nutritional information

146.4
Calories
65g
Calories From Fat
7.2g
Total Fat
3.9 g
Saturated Fat
15.2mg
Cholesterol
230.3mg
Sodium
17g
Carbs
2.6g
Dietary Fiber
1.9g
Sugars
5.2g
Protein
294g
Serving Size (g)
8
Serving Size

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Authentic Himalayan Potato Soup Recipe: A Taste of Tibet

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    Cuisine:

    I can't really review this for you, as I haven't tried it (though it sounds interesting), but I Googled "kopan cookbook" and came up with the following info: "The Kopan Cookbook: Vegetarian Recipes from a Tibetan Monastery, Betty Jung, Chronicle Books, 1992, 119 pages, $9.95 paperback".

    • 70 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    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!, I can’t really review this for you, as I haven’t tried it (though it sounds interesting), but I Googled kopan cookbook and came up with the following info: The Kopan Cookbook: Vegetarian Recipes from a Tibetan Monastery, Betty Jung, Chronicle Books, 1992, 119 pages, $9.95 paperback., 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!


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    Serve in Heated Bowls; Garnish With Chopped Green Onions and Cilantro.

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