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Vegetarian Mulligatawny Soup

Vegetarian Mulligatawny Soup Recipe

This is the vegetarian version of an east Indian soup. I find it very comforting with rich, complex flavor.
5 from 1 vote
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Prep Time 30 mins
Cook Time 0 mins
Course Soup
Cuisine Indian
Calories 350 kcal

Ingredients
  

  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 tablespoons vegetable oil (or traditionally, ghee)
  • 1 small chili, seeded and chopped (or a pinch of cayenne)
  • 1 teaspoon turmeric
  • 1 tablespoon coriander
  • 4 cups vegetable stock
  • 1/2 teaspoon salt
  • 1 medium carrot, chopped
  • 1 large potato, cubed
  • 1 red bell peppers or 1 green bell pepper, seeded and chopped
  • 1 tomatoes, chopped
  • 1/2 cup unsweetened grated coconut
  • 1 cup coconut milk
  • 2 tablespoons lemon juice or 2 tablespoons lime juice
  • 2 teaspoons cilantro (optional)

Instructions
 

  • In a soup pot, saute the onions in the ghee for 5 minutes.
  • Add chili, turmeric and coriander.
  • Saute for 2 to 3 minutes, stirring.
  • Add the stock and the vegetables.
  • Simmer for 10 to 15 minutes, until veggies are tender.
  • Add the coconut, coconut milk and cook for a further 5 minutes.
  • Remove from heat and let cool for a few minutes.
  • Add lemon juice and cilantro.
  • The longer this soup sits, the better its flavor.
  • Re-heat gently before serving.

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Nutrition

Serving: 192gCalories: 350kcalCarbohydrates: 28.4gProtein: 4.9gFat: 26.1gSaturated Fat: 17.7gSodium: 330.3mgFiber: 6gSugar: 5.8g
Keyword < 30 Mins, Asian, Easy, European, Indian, One-Dish Meal, Spicy, Stove Top, Vegan
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