CROCK-POT MULLIGATAWNY SOUP
A strong and tasty soup. This is not a creamed soup like many mulligatawnies. It's loaded with bite-size veggies and chicken.
Provided by Kimosabe
Categories Chowders
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place all in Crock-Pot and cook high 4 to 6 hours or on high for one hour and then low for 7 to 9 hours.
- It's done when vegetables are fully soft.
- Sometimes old crock pots don't put out enough heat to be finished by stated cooking times.
- When it's all done, take about two cups of it and put it in a blender and puree. Use a towel over the blender top and hold down firmly to avoid a hot splatter. In a few seconds its about the consistency of baby food.
- Stir it back into the soup. This really idealizes the broth of the soup without watering it down.
- Like a lot of things, I think this might be better on the second day.
- Note: other additions could be: chopped coriander, frozen thawed green peas, cubed white potatoes, diced turnips, diced zucchini.
- Yield: 6 to 8 servings.
CROCK POT VEGAN MULLIGATAWNY SOUP
A hearty root vegetable soup, with sweet curry spices. Serve with a citrus salad and thick whole grain bread. Use vegetable stock for part of the water for a richer soup. I use a prepared garam masala that is not hot, just sweet.
Provided by Chef George S.
Categories Low Protein
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Turn the crockpot on high and add the hot water or stock, the salt, peas and rice.
- Heat a small skillet with the olive oil. Add the garam masala and onion and garlic. Saute until onions are limp and translucent, about 10 minutes. Add to crockpot and stir.
- Add yams, parsnips and apples.
- Cook on high for 1 hour, then turn to low and simmer for 4 to 6 hours.
- About 1/2 hour before serving, use a slotted spoon to remove the large vegetable chunks.
- Take the stock with the peas and rice, and run in batches through a food processor or blender to puree.
- Taste and adjust salt, and other spices.
- Add back in vegetables and cook for another 30 minutes to meld flavors.
SLOW-COOKER MULLIGATAWNY SOUP
This soup is the result of British colonizers' encounters with rasam, a souplike dish from Tamil Nadu, a region in southern India, that's often made with lentils. "Milagu tannir," or pepper water, evolved into mulligatawny when the British made it thick, chunky and meaty. In her book "From Curries to Kabobs," the author Madhur Jaffrey wrote that mulligatawny was "an essential part of my childhood," as she ate it at the homes of Anglo-Indian friends and in hotels on vacation. Mulligatawny now bears no resemblance to rasam and has many variations; it is a dish that was invented and modified for colonizers' palates, and thus it has few rules. Ms. Jaffrey noted that "some curry powder has to be included for a true East-West flavor," as curry powder is more British than Indian. This slow-cooker version is thickened with masoor dal and coconut cream, and enriched with chicken thighs and tart apple.
Provided by Sarah DiGregorio
Time 6h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours.
- Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.
VEGETARIAN MULLIGATAWNY SOUP
A quick and tasty vegetarian version of the popular Indian mulligatawny soup. Use prepared curry powder and peeled baby carrots to cut down on prep time. Excellent with naan (Indian flatbread) or served over rice.
Provided by EKG
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots and bring to a simmer. Cook until carrots are tender, 15 to 20 minutes.
- Remove from heat and puree soup with an immersion blender until smooth.
- Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Stir until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 42 g, Cholesterol 8.2 mg, Fat 14.9 g, Fiber 15.6 g, Protein 12.9 g, SaturatedFat 11.4 g, Sodium 381.6 mg, Sugar 5.8 g
SLOW-COOKER CHICKEN MULLIGATAWNY SOUP RECIPE - (4.1/5)
Provided by 1buttons
Number Of Ingredients 19
Steps:
- Melt butter in large saucepan over medium heat. Add onions, carrots, and celery and cook until onions are softened and just beginning to brown, 10 to 14 minutes. Add ginger, garlic, tomato paste, curry powder, garam masala, 1 teaspoon salt, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits. Bring to boil, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Transfer to slow cooker. Stir in chicken, coconut milk, and lentils. Cover and cook until chicken and lentils are tender, 4 to 5 hours on low. Let sit, uncovered, for 5 minutes. Using large spoon, skim fat from surface of soup. Season soup with salt and pepper to taste.
MULLIGATAWNY SOUP
Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland. Could you get the recipe?"
Categories Soup/Stew Milk/Cream Chicken Garlic Onion Appetizer Sauté Lentil Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 first-course or 4 main-course servings
Number Of Ingredients 15
Steps:
- Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
- Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
- Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.
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INDIAN MULLIGATAWNY SOUP (VEGAN) - THE CHEEKY CHICKPEA
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Reviews 7Category SoupsCuisine IndianTotal Time 45 mins
- Set your soup pot to medium heat and add the oil ( or broth or water), chopped onions and a pinch of salt and pepper. Cook, stirring often for 5-7 minutes, until onions are softening and slightly caramelizing. Next add the garlic, carrots and celery and cook for an additional 5 minutes until veggies are softening. Now stir in the dried thyme and spices.
- Lastly add the rest of the soup ingredients and bring the soup to a boil. Cover and reduce to a simmer for 15 minutes or until rice and lentils are tender. Season with salt and pepper.
- Serve with my Homemade Easy Vegan Naan or your favourite Indian Bread and the optional toppings listed above, if you like and Enjoy!
VEGAN MULLIGATAWNY SOUP - PLANT-BASED COOKING
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4.4/5 (46)Total Time 50 minsCategory Plantricious, Soups / StewsCalories 256 per serving
- Add the onion and carrot to a large pot with ¼ cup water or vegetable broth over medium heat, then sauté for 4 to 5 minutes, or until the onions have softened.
- Add the potatoes, garlic, ginger, apples, and diced tomatoes to the pot. Sauté for another 3 minutes, then add all of the spices and toss to coat.
- Add the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes. Add more water or broth if it gets too thick.
- Transfer about half of the soup, slightly cooled, into a blender and blend until smooth. Then pour back into the pot and stir well. Or use an immersion blender to cream part of the soup in the pot.
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