Free Recipe Mulligatawny Soup 2
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Mulligatawny Soup 2 Recipe
1/2 c Dried chick peas
1 md Onion, chopped
2 tb Ghee
1 Red chili, whole
1 pn Cayenne pepper
1 ts Turmeric
1 tb Coriander
4 c Stock
1 Salt to taste
1 md Caroot, chopped
1 lg Potato, cubed
1 Green bell pepper, chopped
1 Tomato, chopped
1/2 c Grated coconut
1 c Coconut milk
2 tb Lemon juice
2 ts Cilantro/parsley
Mulligatawny Soup 2 Preparation
Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas. In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring. Add the stock & the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas & cook for a further 5 minutes. Remove from heat & let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently & serve. There are many variations on Mulligatawny Soup. This is mine that omits the traditional chicken stock but adds the occasionally used chick peas. Posted by Mark Satterly in Intercook From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 5
How Do You Cook Mulligatawny Soup 2?
If you know a better Mulligatawny Soup 2 Recipe please comment below.