Mulligatawny Soup - World Class (East Indian)

1. 1

   In a very large soup pot combine water and chicken stock.

2. 2

   Peel and slice potatoes and carrots.

3. 3

   Peel and dice eggplant, and onion into 1/4 inch cubes.

4. 4

   Finely chop roasted pepper and parsley.

5. 5

   Add prepared vegetables and all remaining ingredients to pot.

6. 6

   Stir to combine and bring to a boil over med/high heat.

7. 7

   Reduce heat to low and slow simmer uncovered for 4-5 hours, or until soup has reduce in volume by half. (It should be thick and brownish in colour and the consistancy of chili).

8. 8

   Stir often as soup starts to become thicker.

9. 9

   When nuts have softened, soup is ready.

* Per serving · 4 servings · Values may vary.

No additional tips available.