Mulligatawny Soup 4 servings
As
a child growing up in the UK brown Windsor and Mulligatawny soup were very much
part of my culinary experiences. This morning I woke up craving Mulligatawny
soup . I am not sure why, as I haven’t had any for at least 25 years !
But
this spice scented soup is simple to make and you adapt it to be vegetarian or
vegan.
I
made mine with a chicken stock today because I had some in the freezer.
The smell when cooking gently wafted me back
the earliest memories of my culinary
adventures in my childhood .
You
need.
1/2
table spoon coconut oil
2
onions finely chopped
3
cloves garlic finely chopped
1/2
inch ginger peeled and finely chopped
1
teaspoon each of Good quality dried curry powder, cumin, and coriander
1/4
teaspoon chili powder
1/2
teaspoon sea salt and fresh ground black
pepper
2
potatoes peeled and chopped
1
sweet potato peeled and chopped
2
carrots peeled and chopped
1 zucchini
peeled and chopped
1 liter
good stock
Juice
of 1/2 a lemon
2
cups coconut or almond milk.
1/2
cup freshly chopped corridor.
1
cup split red lentils rinsed
Heat
the oil in the pan, add the onion garlic & ginger stir and add the spices
to cook off stirring. Then add the vegetables,
lentils and stir in the flavors. Add half
the coriander
Add
the stock, lemon juice and water to cover
the lentils and vegetables.
Cook
for 30 minutes, then blend when cool, add the coconut milk, taste & adjust
the seasoning and slowly reheat stirring.
Sprinkle the remaining coriander on top
and serve.
I know my daughter in law would adore this soup ! So this is for you Daniella !
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