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Mulligatawny Soup (Satterly)

Submitted by bren412

YIELD

5 servings

PREP

15 min

COOK

75 min

READY

90 min

Ingredients

½

CUP CHICKPEAS (GARBANZO BEANS)
dried

1

MEDIUM ONIONS
chopped

2

TABLESPOONS GHEE (CLARIFIED BUTTER)

1

EACH RED HOT CHILI PEPPER, DRIED
whole *

1

PINCH CAYENNE PEPPER *

1

TEASPOON TURMERIC

1

TABLESPOON CORIANDER

4

CUPS STOCK

1

X SALT
to taste *

1

MEDIUM CARROTS
chopped

1

LARGE POTATOES
cubed *

1

EACH GREEN BELL PEPPERS
chopped

1

EACH TOMATOES
chopped

½

CUP COCONUT
grated *

1

CUP COCONUT MILK

2

TABLESPOONS LEMON JUICE

2

TEASPOONS 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

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Nutrition Facts

Serving Size 356g (12.6 oz)

Amount per Serving

Calories 272 62% of calories 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