Sikkimese Churpi Cheese Soup
A soft, creamy soup made from fresh churpi cheese chunks simmered with garlic, ginger and greens, warming for the high-altitude cold.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 200 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 200 kcal
- fat
- 14 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 13 g
- calories
- 200 kcal
Instructions
- 1
Melt the butter in a heavy pot over medium heat.
- 2
Add the garlic and ginger. Fry briefly until they smell fragrant.
- 3
Add the onion and cook until it softens.
- 4
Pour in the vegetable stock or water. Bring it to a gentle boil.
- 5
Add the churpi (traditional Himalayan cheese) chunks. Simmer on low heat for 10 minutes until soft but still holding shape.
- 6
Stir in the chopped greens. Cook for 3 minutes.
- 7
Season with the salt and crushed black pepper.
- 8
Simmer for a final 2 minutes, then serve hot.
Chef's tips
Keep the heat low after adding the cheese so it does not become rubbery.
Ingredient substitutions
- soft churpi → fresh paneer for a milder alternative
Storage
Refrigerate for up to a day; the cheese texture is best fresh.
Reheating
Reheat gently on low heat, avoiding a hard boil.
Common mistakes to avoid
- •Boiling the soup too hard after adding the cheese, which makes it tough.
Serving suggestions
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