Crock Pot Vegan Mulligatawny Soup |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 8 |
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A hearty root vegetable soup, with sweet curry spices. Serve with a citrus salad and thick whole grain bread. Use vegetable stock for part of the water for a richer soup. I use a prepared garam masala that is not hot, just sweet. Ingredients:
3/4 cup yellow split peas |
3/4 cup brown rice |
5 cups hot water |
1 teaspoon salt |
1 tablespoon olive oil |
1 cup onion, diced fine |
3 garlic cloves, minced |
1 tablespoon garam masala |
1 lb yam, cut in 1-inch chunks |
1 lb parsnip, cut in 1-inch chunks |
1 apple, peeled, cored and cut in 1-inch chunks |
Directions:
1. Turn the crockpot on high and add the hot water or stock, the salt, peas and rice.
2. Heat a small skillet with the olive oil. Add the garam masala and onion and garlic. Saute until onions are limp and translucent, about 10 minutes. Add to crockpot and stir.
3. Add yams, parsnips and apples.
4. Cook on high for 1 hour, then turn to low and simmer for 4 to 6 hours.
5. About 1/2 hour before serving, use a slotted spoon to remove the large vegetable chunks.
6. Take the stock with the peas and rice, and run in batches through a food processor or blender to puree.
7. Taste and adjust salt, and other spices.
8. Add back in vegetables and cook for another 30 minutes to meld flavors.
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