Chhurpi Soup

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Recipe

Ingredients

100 grams	chhurpi (dried Himalayan cheese)
1 tablespoon	butter
1 cup	mixed vegetables (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	coriander leaves, 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.