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KOPAN MONASTERY SOUP
Kopan Monastery Soup
Got this from the LA Times years ago. I think it comes from a cookbook put out by the Kopan Monastery in the Himalayas.
Potato soup from The Kopan Cookbook
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INGREDIENTS
- Servings: 8 cups
- ¼ 1/41 T minced ginger root
- 1T minced garlic
- 1 c diced red onion
- 1/2 t turmeric
- 1/2 t chili powder
- 1/2 t garam masala
- 3 c mashed potato
- 4 c water
- 1 c diced tofu
- 1 c spinach leaves, chopped
- 2 t white vinegar
- 1 T soy sauce
- 2 t salt
- 1/2 t pepper
- 2 T chopped green onion
- 2 T chopped cilantro
DIRECTIONS
Melt butter in a large saucepan over medium heat. Add ginger, garlic and onion and stir fry over medium to medium high heat for ½ minute. Add turmeric, chili powder and masala. Stir fry 30 seconds 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 forming.
Stir until mixture is smooth. Add tofu and spinach. Mix well and bring to a boil. Add vinegar, soy sauce, salt and pepper. Simmer 5 minutes. If soup is too thick, add water. Garnish with green onions and cilantro. Makes about 8 cups.
RECIPE BACKSTORY
Got this from the LA Times years ago. I think it comes from a cookbook put out by the Kopan Monastery in the Himalayas.
Potato soup from The Kopan Cookbook
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