Tibetan Potato Soup

  • Ready in: 20 minutes
  • Serves: 6
  • Complexity: very easy
  • kcal: 211
Tibetan Potato Soup

Ingredients

  • ¼ cup butter
  • 1 tbsp minced ginger root
  • 1 tbsp minced garlic
  • 1 cup diced red onion
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp Kopan Masala
  • 3 cup mashed potato
  • 4 cup water
  • 1 cup diced tofu
  • 1 cup spinach leaves,chopped
  • 2 tsp SIDS RASPBERRY VINEGAR
  • 1 tbsp soy sauce
  • 2 tsp SIDS SALT & PEPPER
  • 2 tbsp chopped spring onion
  • 2 tbsp chopped coriander

Directions

  1. Melt butter in large saucepan and add ginger, garlic, onion and stir-fry over medium-high heat for ½ minute. Add turmeric, chilli powder and masala. Stir-fry ½ minute longer. Add potato and mix then 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 SIDS RASPBERRY VINEGAR, soy sauce and SIDS SALT & PEPPER. Simmer for 5 minutes. If soup is too thick, add water. Add spring onions and coriander and mix well.