Crock Pot Vegan Mulligatawny Soup Recipes

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CROCK-POT MULLIGATAWNY SOUP



Crock-Pot Mulligatawny Soup image

A strong and tasty soup. This is not a creamed soup like many mulligatawnies. It's loaded with bite-size veggies and chicken.

Provided by Kimosabe

Categories     Chowders

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 cups chicken broth
2 cups canned diced tomatoes
1 small onion, fine chopped
1 large carrot, fine chopped
1 small peeled sweet potato, small cubed
1 bell pepper, fine chopped
3 boneless skinless chicken thighs, small cubed
1 large apple, peeled and small cubed
1/2 lemon, juice of
1 tablespoon chopped parsley
2 teaspoons curry powder
1 teaspoon sugar
1 teaspoon salt
black grated pepper
1 1/2-2 whole cloves

Steps:

  • Place all in Crock-Pot and cook high 4 to 6 hours or on high for one hour and then low for 7 to 9 hours.
  • It's done when vegetables are fully soft.
  • Sometimes old crock pots don't put out enough heat to be finished by stated cooking times.
  • When it's all done, take about two cups of it and put it in a blender and puree. Use a towel over the blender top and hold down firmly to avoid a hot splatter. In a few seconds its about the consistency of baby food.
  • Stir it back into the soup. This really idealizes the broth of the soup without watering it down.
  • Like a lot of things, I think this might be better on the second day.
  • Note: other additions could be: chopped coriander, frozen thawed green peas, cubed white potatoes, diced turnips, diced zucchini.
  • Yield: 6 to 8 servings.

MULLIGATAWNY SOUP



Mulligatawny Soup image

Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland. Could you get the recipe?"

Categories     Soup/Stew     Milk/Cream     Chicken     Garlic     Onion     Appetizer     Sauté     Lentil     Winter     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 first-course or 4 main-course servings

Number Of Ingredients 15

1/4 cup vegetable oil
3 cups chopped onions (about 1 pound)
5 garlic cloves, chopped
1 1/2 tablespoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups low-salt chicken broth
2 cups diced cooked chicken
1 cup canned unsweetened coconut milk
3 tablespoons fresh lemon juice
2 cups cooked basmati rice
Lemon wedges

Steps:

  • Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
  • Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
  • Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

SLOW-COOKER CHICKEN MULLIGATAWNY SOUP RECIPE - (4.1/5)



Slow-Cooker Chicken Mulligatawny Soup Recipe - (4.1/5) image

Provided by 1buttons

Number Of Ingredients 19

3 tablespoons unsalted butter
2 onions, chopped
4 carrots, peeled and cut into 1/2-inch pieces
1 celery rib, minced
1 1/2 tablespoons fresh ginger, grated
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon curry powder
2 teaspoons garam masala
Salt and pepper
1/4 teaspoon cayenne pepper
1/3 cup all-purpose flour
5 cups chicken broth
1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 can (13 1/2 ounce) coconut milk
1/2 cup brown lentils, picked over and rinsed
Plain yogurt
Fresh cilantro leaves, chopped
Lime

Steps:

  • Melt butter in large saucepan over medium heat. Add onions, carrots, and celery and cook until onions are softened and just beginning to brown, 10 to 14 minutes. Add ginger, garlic, tomato paste, curry powder, garam masala, 1 teaspoon salt, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits. Bring to boil, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Transfer to slow cooker. Stir in chicken, coconut milk, and lentils. Cover and cook until chicken and lentils are tender, 4 to 5 hours on low. Let sit, uncovered, for 5 minutes. Using large spoon, skim fat from surface of soup. Season soup with salt and pepper to taste.

VEGETARIAN MULLIGATAWNY SOUP



Vegetarian Mulligatawny Soup image

A quick and tasty vegetarian version of the popular Indian mulligatawny soup. Use prepared curry powder and peeled baby carrots to cut down on prep time. Excellent with naan (Indian flatbread) or served over rice.

Provided by EKG

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

2 tablespoons ghee
1 large onion, chopped
5 cloves garlic, minced
4 tablespoons curry powder
6 cups vegetable broth, or more as needed
4 baby potatoes, diced
1 ½ cups red lentils
½ pound peeled baby carrots
1 (14 ounce) can coconut milk
4 tablespoons lemon juice
4 tablespoons chopped fresh cilantro
2 tablespoons tamarind concentrate

Steps:

  • Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots and bring to a simmer. Cook until carrots are tender, 15 to 20 minutes.
  • Remove from heat and puree soup with an immersion blender until smooth.
  • Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Stir until heated through, 3 to 5 minutes.

Nutrition Facts : Calories 342.1 calories, Carbohydrate 42 g, Cholesterol 8.2 mg, Fat 14.9 g, Fiber 15.6 g, Protein 12.9 g, SaturatedFat 11.4 g, Sodium 381.6 mg, Sugar 5.8 g

CROCK POT VEGAN MULLIGATAWNY SOUP



Crock Pot Vegan Mulligatawny Soup image

A hearty root vegetable soup, with sweet curry spices. Serve with a citrus salad and thick whole grain bread. Use vegetable stock for part of the water for a richer soup. I use a prepared garam masala that is not hot, just sweet.

Provided by Chef George S.

Categories     Low Protein

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup yellow split peas
3/4 cup brown rice
5 cups hot water
1 teaspoon salt
1 tablespoon olive oil
1 cup onion, diced fine
3 garlic cloves, minced
1 tablespoon garam masala
1 lb yam, cut in 1-inch chunks
1 lb parsnip, cut in 1-inch chunks
1 apple, peeled, cored and cut in 1-inch chunks

Steps:

  • Turn the crockpot on high and add the hot water or stock, the salt, peas and rice.
  • Heat a small skillet with the olive oil. Add the garam masala and onion and garlic. Saute until onions are limp and translucent, about 10 minutes. Add to crockpot and stir.
  • Add yams, parsnips and apples.
  • Cook on high for 1 hour, then turn to low and simmer for 4 to 6 hours.
  • About 1/2 hour before serving, use a slotted spoon to remove the large vegetable chunks.
  • Take the stock with the peas and rice, and run in batches through a food processor or blender to puree.
  • Taste and adjust salt, and other spices.
  • Add back in vegetables and cook for another 30 minutes to meld flavors.

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