Side Pannel
Mulligatawny Soup
Mulligatawny Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Vegetarian
Ingredients List
- 1/2 c Dried chick peas
- 1 md Onion, chopped
- 2 tb Ghee
- 1 Red chili, whole
- 1 pn Cayenne pepper
- 1 ts Turmeric
- 1 tb Coriander
- 4 c Stock
- 1 Salt to taste
- 1 md Caroot, chopped
- 1 lg Potato, cubed
- 1 Green bell pepper, chopped
- 1 Tomato, chopped
- 1/2 c Grated coconut
- 1 c Coconut milk
- 2 tb Lemon juice
- 2 ts Cilantro/parsley
Directions
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.
There are many variations on Mulligatawny Soup. This is mine that omits
the traditional chicken stock but adds the occasionally used chick peas.
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.
There are many variations on Mulligatawny Soup. This is mine that omits
the traditional chicken stock but adds the occasionally used chick peas.
Tweet