| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Soups, Vegetarian |
5 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried chick peas |
| 1 |
md |
Onion, chopped |
| 2 |
tb |
Ghee |
| 1 |
|
Red chili, whole |
| 1 |
pn |
Cayenne pepper |
| 1 |
ts |
Turmeric |
| 1 |
tb |
Coriander |
| 4 |
c |
Stock |
| 1 |
|
Salt to taste |
| 1 |
md |
Caroot, chopped |
| 1 |
lg |
Potato, cubed |
| 1 |
|
Green bell pepper, chopped |
| 1 |
|
Tomato, chopped |
| 1/2 |
c |
Grated coconut |
| 1 |
c |
Coconut milk |
| 2 |
tb |
Lemon juice |
| 2 |
ts |
Cilantro/parsley |
INSTRUCTIONS
Soak, rinse & 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 & coriander. Saute for 2 to 3 minutes, stirring. Add the
stock & the vegetables. Simmer 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. Re-heat gently & 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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