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Mulligatawny Soup - Vegetarian

  • 5servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, B9, C, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Onion - chopped (medium)

  2. 2 tablespoons 30ml Ghee

  3. 1 Red chile - whole

  4. 1 Cayenne pepper

  5. 1 teaspoon 5ml Turmeric

  6. 1 tablespoon 15ml Coriander

  7. 4 cups 948ml Stock

  8. 1 Salt to taste

  9. 1 Carrot - chopped (medium)

  10. 1 Potato - cubed (large)

  11. 1 Green bell pepper - chopped

  12. 1 Tomato - chopped

  13. 1/2 cup 46g / 1.6oz Grated coconut

  14. 1 cup 237ml Coconut milk

  15. 2 tablespoons 30ml Lemon juice

  16. 2 teaspoons 10ml Cilantro/parsley

Instructions Jump to Ingredients ↑

  1. Soak, rinse and cook chick peas. Cook for 45-60 minutes until soft, depending on age of the peas.

  2. In a soup pot, saute the onions in the ghee for 5 minutes. Add chile, cayenne, turmeric and coriander.

  3. Saute for 2 to 3 minutes, stirring. Add the stock and the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas and cook for a further 5 minutes.

  4. Remove from heat and let cool for a few minutes. Blend well. Return to pot and add lemon juice and cilantro. The longer this soup sits, the better its flavor.

  5. Re-heat gently and serve.

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