Vegetable Thukpa Soup

Vegetable Thukpa Soup is a lovely vegetarian dish from the Indian, Nepalese, Tibetan region. Its full of simple flavours that create a perfect soup. The recipe normally has noodles but I buy premade dumplings and cook them at the end. This main dish is served with bread and is filling without being too much. The ingredients create a vibrant colour to the dish and a taste that is beautiful and very clean. If you would like a little more heat the a sliced red chilli always works. Pop it in with the mange tout and broccoli.

Vegetable Thukpa Soup

A lovely vegetarian recipe that packed with colour, flavour, aroma and textures. Beautiful.

4.66 from 61 votes

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Course: Main Dish, Soup

Cuisine: Indian, Nepalese, Tibetan

Keyword: Dumplings, Soup, Spice, Vegan, Vegetables, Vegetarian

Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 People

Calories: 299kcal

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Ingredients

 

MetricImperial

• 12 medium dumplings pre made
• 5 cloves garlic peeled/minced
• 3 large scallions finely chop/ spring onions
• 2 large tomatoes finely chop
• 1 tsp mustard oil
• 1 tsp ground cumin
• ½ tsp garam Masala
• 1 tsp ground black pepper
• 150 g mange tout
• 150 g broccoli florets chop
• 4 large radish chop
• 710 ml vegetable stock water
• 1/3 bunch cilantro chop/coriander
• 50 g poppy seeds
• 1 large lemon juice only

Instructions

• Place a large saucepan over a medium het and add the mustard oil. When hot , add the garlic and scallions and fry/sauté until the onion become translucent and the aroma of the garlic is there.
  5 cloves garlic, 1 tsp mustard oil, 3 large scallions
• Add the chopped tomatoes and cook until the have softened up and then add the cumin, garam masala and ground pepper. Give everything a good stir to combine.
  2 large tomatoes, 1 tsp ground cumin, ½ tsp garam Masala, 1 tsp ground black pepper
• Add the chopped radish, mange tout and broccoli and sauté for 2 minutes. Reduce the heat to low and pop the lid on to simmer for 3 minutes until the vegetables are virtually cooked.
  150 g mange tout, 4 large radish, 150 g broccoli florets
• Add the water or vegetable stock and turn up the heat to bring the soup to a vibrant boil.
  710 ml vegetable stock
• When it is boiling, add the dumplings and cook for about 3 – 5 minutes until the dumplings are cooked.
  12 medium dumplings
• Serve with a sprinkle of cilantro/coriander, poppy seeds and a squeeze of lemon.
  1/3 bunch cilantro, 50 g poppy seeds, 1 large lemon

Nutrition

Calories: 299kcal | Carbohydrates: 45g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 1015mg | Potassium: 643mg | Fiber: 9g | Sugar: 10g | Vitamin A: 2023IU | Vitamin C: 96mg | Calcium: 281mg | Iron: 4mg