Vegetarian Mulligatawny Soup Cure For What Ails Yah Recipes

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VEGETARIAN MULLIGATAWNY SOUP



Vegetarian Mulligatawny Soup image

This is the vegetarian version of an east Indian soup. I find it very comforting with rich, complex flavor.

Provided by hlkljgk

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

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)

Steps:

  • 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.

VEGETARIAN MULLIGATAWNY SOUP



Vegetarian Mulligatawny Soup image

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

2 tablespoons ghee
1 large onion, chopped
5 cloves garlic, minced
4 tablespoons curry powder
6 cups vegetable broth, or more as needed
4 baby potatoes, diced
1 ½ cups red lentils
½ pound peeled baby carrots
1 (14 ounce) can coconut milk
4 tablespoons lemon juice
4 tablespoons chopped fresh cilantro
2 tablespoons tamarind concentrate

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

VEGETABLE MULLIGATAWNY SOUP



Vegetable Mulligatawny Soup image

The Tamil words milagu tannir mean "pepper-water," so it is not surprising this vegetable soup has a peppery bite. You can add 4 tablespoons of red lentils, if you so desire. The soup is fairly thick but may be thinned out with as much stock as you wish. In its thick version, it makes a very good sauce for hard-boiled eggs. Serve as a first course or a light meal with crusty bread, fried croutons or plain rice. Offer lime wedges on the side.

Provided by Food Network

Categories     main-dish

Yield Serves 4 to 6

Number Of Ingredients 18

1 teaspoon whole black peppercorns
2 tablespoons whole coriander seeds
1 teaspoon whole cumin seeds
1/2 teaspoon whole fennel seeds
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1 1/2 tablespoons chickpea flour
4 to 5 cups vegetable stock (bouillon cubes may be used here)
2 small potatoes (8 ounces), peeled and diced
2 medium carrots, peeled and sliced
2 small turnips (8 ounces), peeled and diced
12 fresh curry leaves or 8 fresh basil leaves
2 garlic cloves, peeled and coarsely chopped
1 medium onion, coarsely chopped
1 tablespoon peeled and finely chopped fresh ginger
1 (14-ounce) can coconut milk
1 1/4 teaspoons salt, or to taste
Lime wedges for serving

Steps:

  • Put the peppercorns, coriander seeds, cumin seeds, and fennel seeds in a small cast-iron frying pan and set over medium-high heat. Stir and roast until the spices emit a roasted aroma and some turn a shade darker. Empty into a plate to cool, then grind in a clean coffee grinder or other spice grinder. (It is a good idea to sift the ground spices through a fine sieve, stirring them about with a spoon as they pass slowly through the mesh. This is not absolutely necessary, but it makes for a finer soup.) Add the turmeric and cayenne to the spice mixture.
  • Put the chickpea flour in a bowl. Slowly add 2 tablespoons of the stock, mixing as you go. Add another 4 cups of stock and mix.
  • Combine the chickpea flour mixture, spices, all the vegetables, the curry leaves, garlic, onion, and ginger in a large pan and bring to a boil. Cover, turn the heat down to low, and simmer for about 50 minutes, or until all the vegetables are tender. Blend the soup in a blender in several batches, if necessary, and then press through a coarse sieve. Return the soup to the soup pan, add the coconut milk and salt, and bring to a simmer. Simmer gently for 2 to 3 minutes to blend the flavors; thin out with more stock, as needed. Serve hot with lime wedges.

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