Tibetan Potato Soup
Savor the comforting warmth of Tibetan Potato Soup, a soul-soothing dish that's perfect for cozy nights or when you're craving a hearty yet fragrant bowl. This traditional recipe combines tender potatoes with aromatic spices like turmeric, cumin, and coriander, creating a rich and golden broth that’s both flavorful and nourishing. A touch of milk lends creamy depth, while fresh cilantro and green onions brighten the dish with herbal freshness. Made with wholesome ingredients and ready in just 45 minutes, this delicious vegetarian soup is as easy to prepare as it is satisfying. Serve it piping hot for a bowl of comfort that will transport you to the heart of the Himalayas! Keywords: Tibetan Potato Soup, comforting soup, vegetarian potato soup, creamy potato soup, easy potato soup recipe.
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Recipe Information
Ingredients
- 4 medium potatoes
- 1 medium onion
- 4 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons butter or ghee
- 0.5 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups vegetable stock
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons cilantro (fresh)
- 2 stalks green onions
Instructions
Peel and dice the potatoes into small cubes. Finely chop the onion, garlic, and ginger.
Heat a large pot over medium heat, then add the butter or ghee. Once melted, sauté the onion until soft and translucent, about 3-4 minutes.
Add the garlic and ginger to the pot, stirring for 1-2 minutes until fragrant.
Stir in the turmeric, cumin, and coriander, cooking for 30 seconds to bloom the spices.
Add the diced potatoes to the pot, stirring to coat them in the spice mixture.
Pour in the vegetable stock, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes or until the potatoes are soft and easily pierced with a fork.
Using a potato masher or the back of a spoon, partially mash some of the potatoes in the soup to thicken the texture while leaving some chunks for a hearty feel.
Add the milk to the pot and stir well. Season with salt and black pepper to taste. Let the soup simmer for another 5 minutes without boiling.
Remove the soup from heat, then stir in chopped cilantro and sliced green onions for a fresh, aromatic finish.
Ladle the soup into bowls and serve hot. Optional: garnish with a sprinkle of additional cilantro or a dollop of butter for extra richness.
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 4794 mg | 208% | |
| Total Carbohydrate | 264.7 g | 96% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 43.5 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 685 mg | 53% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 6883 mg | 146% | |
*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.
