Best Vegan Mulligatawny Soup
Best Vegan Mulligatawny Soup recipe
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
chickpeas (garbanzo beans)
dried |
|
| 1 | medium |
onions
chopped |
|
| 2 | tablespoons |
ghee (clarified butter)
|
|
| 1 | whole |
red chili peppers
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | teaspoon |
turmeric
|
|
| 1 | tablespoon |
coriander
|
|
| 4 | cups |
stock
vegetable |
|
|
salt
to taste |
*
|
||
| 1 | medium |
carrots
chopped |
|
| 1 | large |
potatoes
cubed |
|
| 1 |
green bell peppers
chopped |
*
|
|
| 1 |
tomatoes
chopped |
*
|
|
| ½ | cup |
coconut
grated |
*
|
| 1 | cup |
coconut milk
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | teaspoons |
cilantro
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
chickpeas (garbanzo beans)
dried |
|
| 1 | medium |
onions
chopped |
|
| 3E+1 | ml |
ghee (clarified butter)
|
|
| 1 | each |
red chili peppers
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 5 | ml |
turmeric
|
|
| 15 | ml |
coriander
|
|
| 946 | ml |
stock
vegetable |
|
| 1 | x |
salt
to taste |
*
|
| 1 | medium |
carrots
chopped |
|
| 1 | large |
potatoes
cubed |
|
| 1 | each |
green bell peppers
chopped |
*
|
| 1 | each |
tomatoes
chopped |
*
|
| 118 | ml |
coconut
grated |
*
|
| 237 | ml |
coconut milk
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1E+1 | ml |
cilantro
|
|
Directions
Soak, rinse and cook chick peas. Cook for 45 to 60 minutes until soft, depending on age of the peas.
In a soup pot, sauté the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric andamp; coriander. Sauté for 2 to 3 minutes, stirring.
Add the stock and the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas and cook for a further 5 minutes.
Remove from heat and let cool for a few minutes. Blend well. Return to pot and add lemon juice and cilantro. The longer this soup sits, the better its flavour. Re-heat gently and serve.
