Curried Vegetable And Rice Mulligatawny Soup Recipes

THE BEST MULLIGATAWNY SOUP RECIPE

Steps:

• Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
• Add the flour and the curry, and cook over medium heat for 5 more minutes.
• Add the chicken broth, mix well, and bring to a boil. Simmer for about 30 minutes.
• Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
• When serving, add heated cream (optionally) and chopped fresh parsley.

CURRIED VEGETABLE AND RICE MULLIGATAWNY SOUP

Steps:

• Prepare ingredients:
• Peel onion and sweet potato. Dice onions, celery, sweet potatoes and apples in small (¼ inch) dice.
• Peel then finely chop ginger and garlic.
• Roughly chop cilantro.
• Open chickpeas and drain off the liquid (aquafaba) reserving the aquafaba for another use.
• Measure the crushed red pepper, curry leaves, curry powder, garam masala, mustard seeds, cumin seeds and coriander seeds into a bowl.
• Make the Soup:
• Open the coconut milk and scoop a spoonful of coconut milk fat into a large pot and add the onion.
• Cook the onion over medium heat until it begins to turn translucent.
• Once the onions are clear, add the ginger and garlic to the onions. Saute for 30 seconds then add the celery, sweet potato, chickpeas, coconut milk, and spices. Simmer for five minutes over medium heat.
• Next, add 4 cups of vegetable broth, the basmati rice and diced apple. Use a good tasting vegetable broth for the best results. Cook for an additional 15-18 minutes until the rice is tender.
• Stir in cilantro and serve.
• Serve with naan, if desired.

VEGETARIAN MULLIGATAWNY SOUP

Steps:

• Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots and bring to a simmer. Cook until carrots are tender, 15 to 20 minutes.
• Remove from heat and puree soup with an immersion blender until smooth.
• Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Stir until heated through, 3 to 5 minutes.