Vegetable Mulligatawny Soup

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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4

Ingredients

  • 1 potato, chopped
  • 1/2 carrot, chopped
  • 1/2 turnip, chopped
  • 2 medium tomatoes, skinned and chopped
  • 2 tbsp - green beans, chopped
  • 2 tbsp - oil
  • 8 Curry leaves
  • 1 tbsp - garlic, finely chopped
  • 1 tbsp - ginger, finely chopped
  • 3 tbsp - onion, finely chopped
  • 2 cups - vegetable stock
  • 50 g - Coconut Milk
  • Spices:
  • 2 tbsp - cumin seeds1/4 tsp - Cinnamon powder
  • 1/4 tsp - coriander powder
  • 1/4 tsp - fennel powder
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - Fenugreek powder
  • For garnish:
  • 2 limes or lemon, sliced
  • 30 g - boiled basmati Rice

How to Make Vegetable Mulligatawny Soup

  • Clean and dice the vegetables. Set aside.
  • Heat the oil in a kadai, add the curry leaves, the prepared garlic, ginger and onion.
  • Add all the spices and stir-fry for a few minutes until they crackle.
  • Add the prepared vegetables and stir-fry for one minute.
  • Add the vegetable stock and simmer till the vegetables are tender (about 7 mins).
  • Do not over-boil.
  • Mix the coconut powder in water to make a smooth paste and add it to the stock.
  • Then add the coconut milk.
  • Let cool for a while.
  • Then blend in a blender or food processor to a smooth texture and strain through a sieve.
  • Bring back to a boil in a non-stick frying pan or kadai. Season well.
  • Slice the limes, put rice in a serving plate.
  • Serve with the soup.