Mulligatawny Soup

08.11.2008 | Author: Cook | Posted in Vegetarian
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Mulligatawny Soup


Servings: 5
Ingredients: 

  • 1/2 c  Dried chick peas
    • 

  • 1 md Onion, chopped
    • 

  • 2 tb Ghee
    • 

  • 1 ea Red chili, whole
    • 

  • 1 pn Cayenne pepper
    • 

  • 1 ts Turmeric
    • 

  • 1 tb Coriander
    • 

  • 4 c  Stock
    • 

  • 1 ea Salt to taste
    • 

  • 1 md Caroot, chopped
    • 

  • 1 lg Potato, cubed
    • 

  • 1 ea Green bell pepper, chopped
    • 

  • 1 ea Tomato, chopped
    • 

  • 1/2 c  Grated coconut
    • 

  • 1 c  Coconut milk
    • 

  • 2 tb Lemon juice
    • 

  • 2 ts Cilantro/parsley
    •

Soak, rinse and cook chick peas. Cook for 45-60 minutes till soft,
depending on age of the peas.

In a soup pot, saute the onions in the ghee for 5 minutes. Add chili,
cayenne, turmeric and coriander. Saute 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.

There are many variations on Mulligatawny Soup. This is mine that
omits the traditional chicken stock but adds the occasionally used
chick peas.

Posted by Mark Satterly in Intercook

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