| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | East Indian | Soups/stews, East indian, Vegetarian | 1 | Servings |
INGREDIENTS
| -VEGETARIAN MULLIGATAWNY SOUP ~~~~~~~~~~~~~~~~~~~~~~~~~~ Serving Size: 5 | ||
| 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 Preparation Time :0:00 |
INSTRUCTIONS
1. Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, : depending on age of the peas. 2. 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. 3. 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. : Nanette Blanchard ([email protected]) Converted by MMCONV vers. 1.20 From: Jj Judkins Date: 24 Sep 96 Posted to MM-Recipes Digest V3 #290 Date: Tue, 22 Oct 1996 18:54:38 -0400 From: [email protected]
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