Cooking Index - Cooking Recipes & IdeasMulligatawny Soup - Vegetarian Recipe - Cooking Index

Mulligatawny Soup - Vegetarian

Cuisine: Indian
Type: Vegetables
Courses: Soup, Vegetarian
Serves: 5 people

Recipe Ingredients

1 teaspoon 5mlOnion - chopped (medium)
2 tablespoons 30mlGhee
1   Red chile - whole
1   Cayenne pepper
1 teaspoon 5mlTurmeric
1 tablespoon 15mlCoriander
4 cups 948mlStock
1   Salt to taste
1   Carrot - chopped (medium)
1   Potato - cubed (large)
1   Green bell pepper - chopped
1   Tomato - chopped
1/2 cup 46g / 1.6ozGrated coconut
1 cup 237mlCoconut milk
2 tablespoons 30mlLemon juice
2 teaspoons 10mlCilantro/parsley

Recipe Instructions

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. 3. 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.

4. Re-heat gently and serve.

"Extra-Special Crockerypot Recipes" by Lou Seibert Pappas


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.