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Kopan Monastery Soup

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Serves 8 cups | Prep Time | Cook Time

Why I Love This Recipe

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

Ingredients You'll Need

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


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.

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