Tibetan Cheese Soup Churu Vegetarian
Indulge in the comforting flavors of Tibetan cuisine with this hearty Tibetan Cheese Soup Churu, a satisfying vegetarian dish brimming with vibrant textures and warming spices. This creamy soup features tender cubes of paneer or halloumi as a delightful substitute for traditional yak cheese, paired with a medley of fresh vegetables like spinach, carrots, and tomatoes for a nutritious touch. Fragrant with garlic, ginger, and a hint of garam masala, this dish is thickened with a silky cornstarch slurry and enriched with whole milk and vegetable broth, resulting in a velvety consistency that’s perfect for cozy nights. Topped with vibrant spring onions and cilantro, this easy-to-make soup is ready in just 45 minutes and makes a wholesome meal for four. Perfect for those seeking an authentic yet approachable Tibetan-inspired vegetarian recipe!
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Recipe Information
Ingredients
- 200 grams Paneer (or halloumi, as yak cheese substitute)
- 2 tablespoons Butter
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 large Tomato, finely chopped
- 1 small Green chilies, finely chopped (optional)
- 1 medium Carrots, grated
- 1 cup Spinach, chopped
- 3 cups Whole milk
- 1 tablespoon Cornstarch
- 1 cup Vegetable broth
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Spring onions, chopped (for garnish)
- 2 tablespoons Cilantro, chopped (for garnish)
Instructions
Heat a large pot over medium heat and melt the butter.
Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
Stir in the minced garlic and ginger, and cook for another minute until fragrant.
Add the chopped tomatoes and green chilies (if using). Cook until the tomatoes are soft and mushy, about 5 minutes.
Add the grated carrots and chopped spinach to the pot. Cook for 3-4 minutes, stirring occasionally.
In a small bowl, mix the cornstarch with 1/4 cup of the milk to form a smooth slurry. Set aside.
Pour the remaining milk and the vegetable broth into the pot. Stir well and bring to a gentle simmer over medium-low heat.
Add the cumin powder, garam masala, salt, and black pepper. Stir to combine.
Gradually pour in the cornstarch slurry, stirring continuously to avoid lumps. Let the soup thicken for 5-7 minutes.
Cube the paneer (or halloumi) and gently fold it into the soup. Let it cook for another 3-4 minutes to absorb the flavors.
Adjust seasoning if needed. Remove the soup from heat.
Serve hot, garnished with chopped spring onions and cilantro.
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 543 mg | 24% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 13.6 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 363 mg | 28% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 735 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
