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!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Heat a large pot over medium heat and melt the butter.

Step 2

Add the chopped onions and sauté until they become translucent, about 3-4 minutes.

Step 3

Stir in the minced garlic and ginger, and cook for another minute until fragrant.

Step 4

Add the chopped tomatoes and green chilies (if using). Cook until the tomatoes are soft and mushy, about 5 minutes.

Step 5

Add the grated carrots and chopped spinach to the pot. Cook for 3-4 minutes, stirring occasionally.

Step 6

In a small bowl, mix the cornstarch with 1/4 cup of the milk to form a smooth slurry. Set aside.

Step 7

Pour the remaining milk and the vegetable broth into the pot. Stir well and bring to a gentle simmer over medium-low heat.

Step 8

Add the cumin powder, garam masala, salt, and black pepper. Stir to combine.

Step 9

Gradually pour in the cornstarch slurry, stirring continuously to avoid lumps. Let the soup thicken for 5-7 minutes.

Step 10

Cube the paneer (or halloumi) and gently fold it into the soup. Let it cook for another 3-4 minutes to absorb the flavors.

Step 11

Adjust seasoning if needed. Remove the soup from heat.

Step 12

Serve hot, garnished with chopped spring onions and cilantro.

Nutrition Facts

Serving size	(1690.4g)

Amount per serving	% Daily Value*
Calories	1475.9

Total Fat 92.4g	0%
Saturated Fat 55.0g	0%
Polyunsaturated Fat 2.2g
Cholesterol 265.6mg	0%
Sodium 2352.9mg	0%
Total Carbohydrate 94.6g	0%
Dietary Fiber 13.0g	0%
Total Sugars 55.0g
Protein 71.6g	0%

Vitamin D 326.6IU	0%
Calcium 1549.3mg	0%
Iron 7.6mg	0%
Potassium 3218.8mg	0%

*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.

Source of Calories

Fat: 55.6%

Protein: 19.1%

Carbs: 25.3%