Recipe

Vegetarian Mulligatawny Recipe

Add Step-by-Step Photos	Gfkarina / All my dishes 1 year, 11 months ago 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. Prep:15m Cook:60m Servings:6	Gfkarina
	vegan vegetarian soup coconut glutenfree dairyfree indian

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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 cloves garlic, minced

2 carrots, peeled and diced

1 cup cauliflower florets, chopped

2 Granny Smith apples, peeled, cored and diced

1 sweet potato, peeled and diced

2 cups thinly shredded cabbage

1 quart vegetable broth

1 14-oz. can diced fire roasted tomatoes with juice

1 14-oz. can chick peas, drained

Sea salt, to taste

1 14-oz. can coconut milk, stirred

Juice from 1 lime or a teaspoon of organic brown rice vinegar

1 teaspoon organic brown sugar, or agave nectar, to taste

Thin apple slices or shredded apple, for garnish

Directions

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.

If you desire a smooth soup, puree the soup with a hand-held 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.

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