Best 2 Tibetan Potato Soup Recipes
Tibetan potato soup, a hearty, comforting dish, originates from the Himalayan region of Tibet. It is a traditional soup that has been passed down through generations and holds a special place in Tibetan cuisine. This tantalizing soup is not only delicious but also packed with nutritious ingredients like potatoes, vegetables, and aromatic spices. In this article, we will embark on a culinary journey to discover the best recipe for Tibetan potato soup, exploring its unique flavors, and providing step-by-step instructions to create this delectable dish in the comfort of your own kitchen. So, let's gather the ingredients and get ready to delve into the world of Tibetan potato soup, where taste and tradition harmoniously blend.
Here are our top 2 tried and tested recipes!
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.
TIBETAN POTATO SOUP
Make and share this Tibetan Potato Soup recipe from Food.com.
Provided by AZPARZYCH
Categories Potato
Time 1h5m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in large saucepan over medium heat.
- Add ginger, garlic and onion and stir-fry over medium to medium-high heat for 1/2 to 1 minute.
- Add turmeric, chili powder and masala. Stir-fry 1/2 minute longer.
- Add potato and mix. Cook and stir 3 minutes. Add water 1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming.
- Stir until mixture is smooth. Add tofu and spinach.
- Mix well and bring to boil. Add vinegar, soy sauce, salt and pepper.
- Simmer 5 minutes. If soup is too thick, add water.
- Add green onions and cilantro and mix well. makes about 8 cups.
Tips:
- For a creamy soup, use a combination of Yukon Gold and russet potatoes.
- If you prefer a thinner soup, add more vegetable broth.
- To make the soup vegan, omit the butter and use a plant-based milk.
- For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
- Serve the soup with a dollop of yogurt, sour cream, or crème fraîche, and a sprinkle of fresh cilantro or chopped green onions.
Conclusion:
Tibetan Potato Soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its simple ingredients and delicious flavor, this soup is sure to become a family favorite.
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