Tibetan Vegetable Soup Recipe

Name: Tibetan Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ghee (clarified butter); 1 tablespoon ginger minced; 1 tablespoon garlic minced; 1/2 cup onions diced; 1/4 cup flour, all-purpose; 4 cups water; 2 cups mixed vegetables chopped; 1/2 cup tomatoes chopped; 1 cup tofu diced; 1/4 cup scallions, spring or green onions chopped; 1 tablespoon soy sauce, tamari; 1/4 teaspoon black pepper

Servings: persons

2 tablespoons ghee (clarified butter)
1 tablespoon ginger minced
1 tablespoon garlic minced
1/2 cup onions diced
1/4 cup flour, all-purpose
4 cups water
2 cups mixed vegetables chopped
1/2 cup tomatoes chopped
1 cup tofu diced
1/4 cup scallions, spring or green onions chopped
1 tablespoon soy sauce, tamari
1/4 teaspoon black pepper

1
Melt ghee and stir-fry ginger, garlic and onion for 1 minute.
2
Add flour and continue to stir fry for fro 3 to 5 minutes, until golden in colour.
3
Add water a little at a time, whisking constantly to keep it smooth.
4
Add vegetables, tomatoes, tofu, green onions and bring to a boil.
5
Add the remaining ingredients.
6
Simmer for 10 minutes.
7
Thin with extra water if too thick.
8
Serve hot.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons ghee (clarified butter), 1 tablespoon ginger minced, 1 tablespoon garlic minced, 1/2 cup onions diced, and more.

Yes, Tibetan Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tibetan Vegetable Soup

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