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Kopan Monastery Soup


1 T minced ginger root
1 T 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 several minutes. 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.

Nutritional Information Per Serving

no nutrition information available