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Momma’s Mulligatawny Soup

Momma’s 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.

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