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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
  1. Soak, rinse & cook chick peas.  Cook for 45-60 minutes till soft,  depending on age of the peas.
  2. 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.
  3. Remove from heat & let cool for a few minutes.  Blend well.
  4. Return to pot & add lemon juice & cilantro.  The longer this soup sits, the better its flavour.
  5. Re-heat gently & serve.

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