Vegetarian Mulligatawny Soup (& Cure For What Ails Yah!) Recipe

Name: Vegetarian Mulligatawny Soup (& Cure For What Ails Yah!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Step One; 1 large sweet onion, finely chopped; 2 tablespoons butter; Step Two; 1/4 teaspoon cayenne; 1/4 teaspoon kosher salt; 1 whole dried chili; 1 teaspoon turmeric; 1 tablespoon coriander; Step Three; 4 cups vegetable stock (store bought is ok); 1 large carrot, finely sliced; 1 large new potato, rinsed unpeeled, & cubed; 1 large green pepper, finely chopped; 2 -3 plum tomatoes, chopped; 1 stalk celery, finely sliced; Step Four; 1 can coconut milk (398ml); Step Five; 2 tablespoons fresh lemon juice; 1 tablespoon fresh cilantro, minced; 1 tablespoon fresh parsley, minced

Servings: persons

Step One
1 large sweet onion, finely chopped
2 tablespoons butter
Step Two
1/4 teaspoon cayenne
1/4 teaspoon kosher salt
1 whole dried chili
1 teaspoon turmeric
1 tablespoon coriander
Step Three
4 cups vegetable stock (store bought is ok)
1 large carrot, finely sliced
1 large new potato, rinsed unpeeled, & cubed
1 large green pepper, finely chopped
2 -3 plum tomatoes, chopped
1 stalk celery, finely sliced
Step Four
1 can coconut milk (398ml)
Step Five
2 tablespoons fresh lemon juice
1 tablespoon fresh cilantro, minced
1 tablespoon fresh parsley, minced

1
STEP ONE: In a large pot over medium heat saute onions in melted butter until soft and translucent but not caramelized.
2
STEP TWO: Add seasonings to onions; continue to saute for 2 to 3 minutes till they are well incorporated.
3
STEP THREE: Stir in Vegetable stock, then add vegetables and simmer for 10 to 15 minutes.
4
STEP FOUR: Stir in coconut milk and cook for a further 5 minutes. Remove from heat and let cool several minutes. Remove whole dried chili. Using a hand blender blend well, while a allowing some variance in texture to remain.
5
STEP FIVE: Stir in lemon juice, parsley, and cilantro, and let stand for 1 hour or so to allow the flavors to mature.
6
STEP SIX: Reheat gently and then serve. Preferably with warm Nan or pita.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Step One, 1 large sweet onion, finely chopped, 2 tablespoons butter, Step Two, and more.

Yes, Vegetarian Mulligatawny Soup (& Cure For What Ails Yah!) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Mulligatawny Soup (& Cure For What Ails Yah!)

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