Chhurpi Soup

Cuisines

Best for

Recipe

Ingredients

	100 grams	Chhurpi , dried cheese
	1 tablespoon	Butter
	1 cup	Vegetable , mixed (carrots, beans, peas)
	1 medium	Onion , finely chopped
	2 cloves	Garlic , minced
	1 inch	Ginger , minced
	1 teaspoon	Cumin , seeds
	1 teaspoon	Turmeric powder
	1 teaspoon	Black pepper powder
	4 cups	Water
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Soak the chhurpi in warm water for about 15 minutes to soften it.
2. 2 In a pot, melt the butter over medium heat and add cumin seeds. Let them splutter.
3. 3 Add the chopped onion, garlic, and ginger to the pot and sauté until the onion turns translucent.
4. 4 Stir in the mixed vegetables and cook for 2-3 minutes.
5. 5 Add turmeric powder, black pepper powder, and salt. Mix well.
6. 6 Pour in the water and bring it to a boil.
7. 7 Once boiling, add the soaked chhurpi and reduce the heat to a simmer.
8. 8 Let the soup simmer for about 20-25 minutes, stirring occasionally, until the chhurpi is soft and the flavors are well combined.
9. 9 Garnish with chopped coriander leaves before serving hot.