Vegetarian Mulligatawny Soup


Ingredients:

  • 1 Onion( chopped).
  • 2 tablespoons Ghee.
  • 1 half spoon Red chili.
  • 1 pinch Cayenne pepper.
  • 1 teaspoon Turmeric.
  • 1 tablespoon Coriander.
  • 4 cups Stock.
  • Salt to taste.
  • 1 md Caroot( chopped).
  • 1 kg Potato ( cubed).
  • 1 Green bell pepper( chopped).
  • 1 Tomato(chopped).
  • 1/2 cup Grated coconut.
  • 1 cup Coconut milk.
  • 2 tablespoons Lemon juice.
  • 2 teaspoons Cilantro/parsley.

Method To Prepare:

  • Soak, rinse & cook chick peas.
  • Cook it for 45-60 minutes till it turns soft.
  • In a soup pot, saute the onions in the ghee for 5 minutes.
  • Add chili, cayenne, turmeric & coriander leaves.
  • Saute for 2 to 3 minutes, stirring.
  • Add to it the stock & the vegetables.
  • Boil at low temperature for 10 to 15 minutes.
  • Add the coconut, coconut milk, chick peas & cook for a further 5 minutes.
  • Remove from heat & let cool for a few minutes.
  • Blend well.
  • Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour.
  • It is ready to serve.

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