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Roasted Veggies and Mulligatawny Soup

February 4, 2012

Brrr! After a long, delicious warm spell, the weather finally turned a bit chilly! It’s a good thing that I came home this week-end, because my parents have a fireplace. 🙂
Last night, my mom and I fixed one of our favorite foods: roasted veggies! We make it with generally whatever we have on hand, which is usually sweet potatoes, zucchini, red peppers, mushrooms, and onions. It is so delicious, I could eat it for every meal.

Roasted Vegetables
This recipes is quick, vegan, and gluten-free, but enjoyed by all! All the measurements are approximate; you can use as much or as little as you like!

  • 1-2 sweet potato
  • 1 onion
  • 2-3 zucchini
  • 8 oz. mushrooms
  • 2 red bell peppers
  • 2-3 T olive oil (a generous drizzle)
  • ½ tsp. garam masala
  • salt and pepper

Preheat the oven to 420°.
Cut the vegetables into chunks that are about 1”X1/2”. Spread them on a cookie sheet and drizzle with olive oil, sprinkle with garam masala, salt, and pepper. Roast for 25 min, then turn on the broiler and broil for another 5 min, until the vegetables are starting to brown.

I ate mine with skillet-fried tofu and salsa. Yummy!

This morning, my parents and I went to the fitness center to work-out, before coming home for lunch. I had a bountiful salad of spinach, tomatoes, red peppers, and avocados, drizzled with a smidge of olive oil and a lot of balsamic vinegar. Since the weather has taken for a turn for the worse, I needed a bowl of soup to stay warm. Luckily, Momma had made some Mulligatawny Soup!

Momma’s Mulligatawny Soup

The Gluten-Free Goddess' Vegan Detox Mulligatawny Soup

Adapted from the Gluten-Free Goddess. “This delectable post-modern version of mulligatawny is deliciously complex. The chick peas give it a boost of protein; the apple gives it a sweet-tart kick. Adjust spices if you prefer a mild soup, as cayenne pepper packs some heat.” Serves 4-6

  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • ¼ tsp. fresh ginger, grated
  • 2 tsp. curry powder
  • 1 tsp. turmeric
  • 1/2 tsp. cayenne pepper, more or less, to taste
  • 1 medium red onion, peeled, diced
  • 4 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 water
  • 2 cups vegetable juice (or your fave V8-style juice)
  • 1 14-oz. can chick peas, drained
  • A small pinch of salt, to taste
  • 1 14-oz. can coconut milk, stirred
  • 1 T lime juice (or lemon)

For a slow cooker:
Combine all of the ingredients in a slow cooker except the coconut milk and lime juice. Cover and cook on high according to your manufacturer’s instructions for cooking vegetable soup. When the veggies are tender, add in the coconut milk and lime. Heat through 15 minutes.

For stove top:
Heat the oil over medium high heat in a medium size soup pot. Add the garlic, ginger, curry, turmeric and cayenne and briefly stir for to season the oil. Add the onion, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, about 7 to 10 minutes.
Stir in the water and chick peas; season with a touch of salt. 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 and lime juice. 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- carefully- in small batches, tightly covered, in a blender or food processor) until smooth. Return the puree to the soup pot. Heat over low heat until serving.

Of course it was divine, because my momma is an amazing cook!

Now for an afternoon of this (and looking online for dresses):

-Over and Out

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