Tibetan Vegetable Soup

Yield: 4 servings

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

Melt ghee and stir-fry ginger, garlic and onion for 1 minute. Add flour and continue to stir fry for about 3 to 5 minutes, until golden in color.

Add water a little at a time, whisking constantly to keep it smooth. Add vegetables, tomatoes, tofu, green onions, and bring to a boil. Add remaining ingredients. Simmer for 10 minutes. If too thick, thin with extra water. Serve hot.