Ingredients with Measurements:
- 1 cup tsampa (roasted barley flour)
- 4 cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 zucchini, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the carrot, celery, and zucchini and sauté for 5 minutes.
4. Add the tsampa, cumin, and paprika and stir to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat and simmer for 20 minutes, or until the vegetables are tender and the tsampa is cooked.
7. Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender and blend in batches.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 4g
- Carbohydrates: 30g
- Protein: 7g
- Fiber: 7g
Substitutions for ingredients:
- Tsampa can be substituted with any other roasted grain flour, such as cornmeal or wheat flour.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add cooked chicken or tofu for extra protein.
- Add chopped kale or spinach for extra greens.
- Add a dollop of yogurt or sour cream for extra creaminess.
Tips and tricks:
- Make sure to sauté the vegetables before adding the tsampa to bring out their flavors.
- Use an immersion blender for a smoother texture, or leave the soup chunky for a heartier meal.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of paprika.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro.
- Croutons or toasted bread.
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Roasted vegetables.
- Grilled chicken or fish.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the tsampa and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
- Tsampa is a traditional Tibetan food made from roasted barley flour.
Flavor profiles:
- The soup is savory and slightly spicy, with a nutty flavor from the tsampa.
Serving suggestions:
- Serve the soup as a main dish for a vegetarian meal, or as a starter for a larger meal.
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Region: Tibetan