Vegetarian Mulligatawny Soup (& Cure for What Ails Yah!) |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
|
This recipe was complied from several different sources in an attempt to find a good, and relatively easy vegetarian mulligatawny recipe. It has been a hit with everyone who has tried it, even the pickiest eaters (aka: my sister). In fact, my wife believes it to be a virtual cure all.... So step aside chicken soup! Ingredients:
1 large sweet onion, finely chopped |
2 tablespoons butter |
1/4 teaspoon cayenne |
1/4 teaspoon kosher salt |
1 whole dried chili |
1 teaspoon turmeric |
1 tablespoon coriander |
4 cups vegetable stock (store bought is ok) |
1 large carrot, finely sliced |
1 large new potato, rinsed unpeeled, & cubed |
1 large green pepper, finely chopped |
2 -3 plum tomatoes, chopped |
1 stalk celery, finely sliced |
1 can coconut milk (398ml) |
2 tablespoons fresh lemon juice |
1 tablespoon fresh cilantro, minced |
1 tablespoon fresh parsley, minced |
Directions:
1. STEP ONE: In a large pot over medium heat sauté onions in melted butter until soft and translucent but not caramelized.
2. STEP TWO: Add seasonings to onions; continue to sauté for 2 to 3 minutes till they are well incorporated.
3. STEP THREE: Stir in Vegetable stock, then add vegetables and simmer for 10 to 15 minutes.
4. STEP FOUR: Stir in coconut milk and cook for a further 5 minutes. Remove from heat and let cool several minutes. Remove whole dried chili. Using a hand blender blend well, while a allowing some variance in texture to remain.
5. STEP FIVE: Stir in lemon juice, parsley, and cilantro, and let stand for 1 hour or so to allow the flavors to mature.
6. STEP SIX: Reheat gently and then serve. Preferably with warm Nan or pita.
|
|