recipes:soups_and_stews:vegetarian_mulligatawny
Table of Contents
This delectable post-modern version of mulligatawny is made with a vegetable broth base and coconut milk. The chick peas give it a boost of protein; the apple gives it a sweet-tart kick.
Serves 6.
Ingredients
- 3 tablespoons light olive oil or vegetable oil
- 1 1/2-2 teaspoons gluten-free curry powder or paste
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1 medium sweet or yellow onion, peeled, diced
- 4-5 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 cup cauliflower florets, chopped
- 2 large Granny Smith apples, peeled, cored and diced
- 1 medium sweet potato, peeled and diced
- 2 heaping cups thinly shredded cabbage
- 1 quart light vegetable broth
- 1 14-oz. can diced fire roasted tomatoes with juice (with green chiles, optional)
- 1 14-oz. can chick peas, drained
- Sea salt, to taste
- 1 14-oz. can coconut milk, stirred
- Juice from 1 medium lime- or a teaspoon of organic apple cider vinegar
- 1-2 teaspoons organic brown sugar or agave nectar, to taste
- Thin apple slices or shredded apple, for garnish
Technique
- Heat the olive oil over medium high heat in a medium size soup pot. Add the curry, cumin, and cayenne and stir for 1 minute. Add the onion, garlic, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, 7 to 10 minutes.
- Stir in the broth, tomatoes and chick peas; season with sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.
- Add the coconut milk, lime juice and brown sugar. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.
Options
- If you desire a smooth soup, puree the soup with a handheld immersion blender (or puree in batches, covered, in a blender or food processor) until smooth. Return the puree to the soup pot. Heat over low heat until serving.
- If you prefer more texture, puree only half the soup, or mash lightly with a potato masher until you have the consistency you desire.
- It is also beautiful left as is, as a hearty, chunky stew.
- I sometimes toss all the ingredients into a slow cooker early in the day and let the cooker do all the work. To do this, follow the manufacturer's guidelines for your cooker [look for soup or veggie stew instructions].
- For you omnivore readers (vegans stop reading now, please) you can add pieces of chicken to this mulligatawny. It's a tasty pairing.
source: http://glutenfreegoddess.blogspot.com/2007/03/vegetarian-mulligatawny.html
tags: vegetarian, vegan, pareve
recipes/soups_and_stews/vegetarian_mulligatawny.txt · Last modified: 2017/12/19 19:52 by 127.0.0.1