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.