Vegetarian Mulligatawny Soup
From midgelet 14 years agoIngredients
- 12 cups vegetable broth shopping list
- 4 gold potatoes peeled and diced shopping list
- 2 large carrots peeeld cut in circles shopping list
- 2 large stalks celery diced shopping list
- 2 large apples peeled and diced shopping list
- 2 onions peeled and diced shopping list
- 1, 10 pkg frozen sweet corn shopping list
- 1 small eggplant, peeled and diced shopping list
- 1 cup marinara or tomato sauce shopping list
- 1 1/2 cup cashew nuts roasted and coarse chopped shopping list
- 1/2 cup butter shopping list
- juice from 3 large lemons shopping list
- 2 tbs sugar shopping list
- 1 to 2 tsp curry powder shopping list
- 1 tsp coarse ground black pepper shopping list
- 1 sm bunch of cilantro chopped shopping list
- 2 cups chopped red, green and yellow bell pepper coarse diced shopping list
- good pinch dried thyme shopping list
- good pinch fresh garted nutmeg shopping list
- salt to taste shopping list
- 2 large bay leaves shopping list
How to make it
- Place everything in a large sauce pot
- Bring to a boil
- Then partially cover and simmer at a low bubble about 1 hour or until vegetables are tender
- Correct seasoning if desired
The Rating
Reviewed by 3 people-
Whats not to luv{pinting tryin and sharin with my girls high5 thanks
momo_55grandma in Mountianview loved it -
I am going to make this tomorrow! It sounds yummy. I LOVE LOVE LOVE mulligatawny and since I dont eat chicken (and most are made w/ poultry) this is PERFECT for me. :-) I'll let you know how i like it..
grumblebee in victoria loved it
The Groups
-
Food Styling And Photography
254 members -
Vegetarian Food Lover
425 members -
Indian Flavors And Recipes
264 members -
Dont Knock It Till You Try It
74 members -
Soup Is Good Food
62 members -
I Love SOUP
99 members -
Stovetop Cooking
13 members -
Delicious Foods
39 members -
Feeding A Crowd
41 members -
Vegetarian Spicy Delights
40 members
Reviews & Comments 3
-
All Comments
-
Your Comments