Tibetan Potato Soup

[nverland]

Tibetan Potato Soup

Ingredients

1/4 c butter
1 T fresh ginger, minced
1 T fresh garlic, minced
1 cup onion, diced
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp Kopan Masala* (or other store bought masala)
3 cups mashed potatoes
4 cups water
1 cup tofu, diced
1 cup fresh spinach, chopped
1/2 T white vinegar
1 T soy sauce
2 tsp salt
1/2 tsp ground black pepper
1/8 cup cilantro, chopped

Melt butter in a large sauce pan over medium heat. Add ginger, garlic, and onion. Stir fry over medium heat for about one minute. Add turmeric, masala, chili powder. Stir fry a half minute more. Add mashed potatoes and mix again. Continue to stir and cook three more minutes. Add water one cup at a time, stirring constantly with a wire wisk to keep lumps from forming (I had lumps and it was still good). Stir until mixture is smooth. Add tofu and spinach. Mix well and bring to a boil. Add vinegar, soy sauce, salt, and pepper to taste. Allow it to simmer for five more minutes. If soup is too thick, add water.

*Kopan Masla

Get out the blender and toss in:

1/3 c coriander seeds
1/4 c cumin seeds
10 black cardamom pods, peeled
15 pale green cardamom pods, peeled
25 cloves
2 cinnamon sticks, broken up
1 tsp black peppercorns
1/4 tsp fresh nutmeg, ground

Bzzzzzzzzzt! Makes about a 1/2 cup. You’ll use it for months.