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Mulligatawny Soup (Satterly)

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Submitted by bren412

YIELD

5 servings

PREP

15 min

COOK

75 min

READY

90 min

Ingredients

½ 118
1 1
MEDIUM MEDIUM ONIONS
chopped
2 3E+1
TABLESPOONS ML GHEE (CLARIFIED BUTTER)
1 1
EACH EACH RED HOT CHILI PEPPER, DRIED
whole *
1 1
PINCH PINCH CAYENNE PEPPER *
1 5
TEASPOON ML TURMERIC
1 15
TABLESPOON ML CORIANDER
4 946
CUPS ML STOCK
1 1
X X SALT
to taste *
1 1
MEDIUM MEDIUM CARROTS
chopped
1 1
LARGE LARGE POTATOES
cubed *
1 1
EACH EACH GREEN BELL PEPPERS
chopped
1 1
EACH EACH TOMATOES
chopped
½ 118
CUP ML COCONUT
grated *
1 237
CUP ML COCONUT MILK
2 3E+1
TABLESPOONS ML LEMON JUICE
2 1E+1
TEASPOONS ML CILANTRO
and parsley

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 and 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 356g (12.6 oz)
Amount per Serving
Calories 272 62% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 397mg 17%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 13%
Sugars g
Protein 16g
Vitamin A 50% Vitamin C 49%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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