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Mulligatawny Soup Recipe
|Yellow lentils||1⁄4 Cup (4 tbs)|
|Thick coconut milk||1⁄4 Cup (4 tbs)|
|Water||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 691 Calories from Fat 127
% Daily Value*
Total Fat 15 g22.9%
Saturated Fat 12.1 g60.6%
Trans Fat 0 g
Cholesterol 10.8 mg
Sodium 506 mg21.1%
Total Carbohydrates 125 g41.7%
Dietary Fiber 18.1 g72.4%
Sugars 55.9 g
Protein 18 g36.7%
Vitamin A 181.4% Vitamin C 149.8%
Calcium 24.2% Iron 15%
*Based on a 2000 Calorie diet
Then add the potatoes, cauliflower and 4 cups of water and pressure cook till very soft.
After the lentils are soft blend the ingredients in a mixer.
Now heat butter in a heavy pan and add the chopped vegetables and apple, stir fry for 4-5 minutes.
When the vegetables are slightly cooked, add the blended stock.
Stir and bring to a boil.
Then simmer for 5-7 minutes.
Add the curry powder, salt and pepper to taste.
Finally stir in the coconut milk and simmer for another few minutes.
The Soup is ready!