Ingredients for Tibetan Cheese Soup Churu Vegetarian
- 1 medium onion
- 2 tablespoons oil
- 1 (14.5 ounce) can diced tomatoes, undrained
- Jalapeno
- 4 ounces crumbled blue cheese
- 1 teaspoon paprika
- 2 cloves minced garlic
- 1 tablespoon grated fresh ginger
- Ground Sichuan Pepper
- 2 1/4 cups water
- 1 tablespoon cornstarch
- 1-2 fresh red chilies, finely chopped
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How to Make Tibetan Cheese Soup Churu Vegetarian
- Finely chop 1 medium onion. Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the onion and cook until softened and lightly browned (about 5 minutes).
- Add 1 teaspoon paprika, 2 cloves minced garlic, and 1 tablespoon grated ginger. Sauté for 1 minute until fragrant.
- Stir in 1-2 fresh red chilies, finely chopped (adjust to your spice preference). Reduce heat to low and add 4 ounces of crumbled blue cheese (or Churu cheese if available). Stir until melted and creamy.
- Add 1 (14.5 ounce) can of diced tomatoes (undrained) and 2 cups of water. Bring to a simmer.
- In a small bowl, whisk together 1 tablespoon cornstarch with 1/4 cup cold water until smooth. Slowly pour the cornstarch slurry into the simmering soup, stirring constantly.
- Continue stirring until the soup thickens to your desired consistency (about 1-2 minutes).
- Remove from heat and serve immediately with your choice of bread or tsampa (barley dough). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
8g
Fat
5g
Carbs
4g
