Mulligatawny Soup Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Potatoes | 2 Medium, peeled | |
| Carrots | 2 Medium, thinly sliced | |
| Pepper red | 1/2 Small, thinly sliced | |
| Green pepper | 1/2 Small, thinly sliced | |
| Water - 1 1/2 pints, hot | ||
| Tomato juice | 1/2 Pint | |
| Cumin | 1/2 Teaspoon (Curry powder - 1 teaspoon) | |
| Turmeric | 1/2 Teaspoon (Curry powder - 1 teaspoon) | |
| Coriander | 1/2 Teaspoon (Curry powder - 1 teaspoon) | |
| Sea salt - As desired | ||
| Black pepper | 1 To taste (Curry powder - 1 teaspoon) | |
| Natural yogurt - 2 tablespoons, thick-set | ||
Directions
MAKING
1) In a 2 pint bowl, place the vegetables along with 1/2 pint of hot water.
2) On high power, cook covered for 8 minutes or until the vegetables are soft.
3) With a slotted spoon, remove the vegetables.
4) In a blender, puree them until smooth.
5) To the stock in the bowl, return the pureed vegetables.
6) Now, add the tomato juice, remaining water, spices and the seasonings.
7) On high power, cook covered for 3 minutes or until the soup starts bubbling around the edges.
8) Then, stir and cook for 1 minute and then mix in the yogurt.
SERVING
9) Serve the Mulligatawny Soup hot, garnished with fresh chopped coriander.
1) In a 2 pint bowl, place the vegetables along with 1/2 pint of hot water.
2) On high power, cook covered for 8 minutes or until the vegetables are soft.
3) With a slotted spoon, remove the vegetables.
4) In a blender, puree them until smooth.
5) To the stock in the bowl, return the pureed vegetables.
6) Now, add the tomato juice, remaining water, spices and the seasonings.
7) On high power, cook covered for 3 minutes or until the soup starts bubbling around the edges.
8) Then, stir and cook for 1 minute and then mix in the yogurt.
SERVING
9) Serve the Mulligatawny Soup hot, garnished with fresh chopped coriander.
Chef
