Vegetarian Mulligatawny Soup Recipe

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Prepration Time1 Hr 40 Min

Cooking Time15 Min

Ready In1 Hr 55 Min

Difficulty LevelMedium

Health IndexHealthy++

Servings5

CuisineIndian

CourseSide Dish

SpecialityPart of Menu

Main IngredientVegetable

View Photos of Vegetarian Mulligatawny Soup

Ingredients

1 md Onion -- chopped

2 tablespoons Ghee

1 each Red chili -- whole

1 pinch Cayenne pepper

1 teaspoon Turmeric

1 tablespoon Coriander

4 cups Stock

1 each Salt to taste

1 md Caroot -- chopped

1 lg Potato -- cubed

1 each Green bell pepper -- chopped

1 each Tomato -- chopped

1/2 cup Grated coconut

1 cup Coconut milk

2 tablespoons Lemon juice

2 teaspoons Cilantro/parsley

How to make Vegetarian Mulligatawny Soup

Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas. In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring. Add the stock & the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas & cook for a further 5 minutes. Remove from heat & let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently & serve.