Tibetan Vegetable Soup

Yield: 4 servings

Ingredients

• 2 tablespoons ghee
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1/2 cup onion, diced
• 1/4 cup all-purpose flour
• 4 cups water
• 2 cups mixed vegetables, chopped
• 1/2 cup chopped tomatoes
• 1 cup tofu, drained well and diced
• 1/4 cup scallions, chopped
• 1 tablespoon tamari sauce
• 1/4 teaspoon black pepper

Instructions

1. Melt ghee and stir-fry ginger, garlic and onion for 1 minute.
2. Add flour and continue to stir fry for about 3 to 5 minutes, until golden in color.
3. Add water a little at a time, whisking constantly to keep it smooth.
4. Add vegetables, tomatoes, tofu, green onions, and bring to a boil.
5. Add remaining ingredients. Simmer for 10 minutes. If too thick, thin with extra water.
6. Serve hot.