Vegetarian Mulligatawny Soup Cure For What Ails Yah Recipes

VEGETABLE MULLIGATAWNY SOUP

Steps:

• Put the peppercorns, coriander seeds, cumin seeds, and fennel seeds in a small cast-iron frying pan and set over medium-high heat. Stir and roast until the spices emit a roasted aroma and some turn a shade darker. Empty into a plate to cool, then grind in a clean coffee grinder or other spice grinder. (It is a good idea to sift the ground spices through a fine sieve, stirring them about with a spoon as they pass slowly through the mesh. This is not absolutely necessary, but it makes for a finer soup.) Add the turmeric and cayenne to the spice mixture.
• Put the chickpea flour in a bowl. Slowly add 2 tablespoons of the stock, mixing as you go. Add another 4 cups of stock and mix.
• Combine the chickpea flour mixture, spices, all the vegetables, the curry leaves, garlic, onion, and ginger in a large pan and bring to a boil. Cover, turn the heat down to low, and simmer for about 50 minutes, or until all the vegetables are tender. Blend the soup in a blender in several batches, if necessary, and then press through a coarse sieve. Return the soup to the soup pan, add the coconut milk and salt, and bring to a simmer. Simmer gently for 2 to 3 minutes to blend the flavors; thin out with more stock, as needed. Serve hot with lime wedges.

VEGETARIAN MULLIGATAWNY SOUP

Steps:

• In a soup pot, saute the onions in the ghee for 5 minutes.
• Add chili, turmeric and coriander.
• Saute for 2 to 3 minutes, stirring.
• Add the stock and the vegetables.
• Simmer for 10 to 15 minutes, until veggies are tender.
• Add the coconut, coconut milk and cook for a further 5 minutes.
• Remove from heat and let cool for a few minutes.
• Add lemon juice and cilantro.
• The longer this soup sits, the better its flavor.
• Re-heat gently before serving.

VEGETARIAN MULLIGATAWNY SOUP

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.

VEGETARIAN MULLIGATAWNY SOUP (& CURE FOR WHAT AILS YAH!)

Steps:

• STEP ONE: In a large pot over medium heat sauté onions in melted butter until soft and translucent but not caramelized.
• STEP TWO: Add seasonings to onions; continue to sauté for 2 to 3 minutes till they are well incorporated.
• STEP THREE: Stir in Vegetable stock, then add vegetables and simmer for 10 to 15 minutes.
• STEP FOUR: Stir in coconut milk and cook for a further 5 minutes. Remove from heat and let cool several minutes. Remove whole dried chili. Using a hand blender blend well, while a allowing some variance in texture to remain.
• STEP FIVE: Stir in lemon juice, parsley, and cilantro, and let stand for 1 hour or so to allow the flavors to mature.
• STEP SIX: Reheat gently and then serve. Preferably with warm Nan or pita.