VEGETARIAN MULLIGATAWNY SOUP
This is the vegetarian version of an east Indian soup. I find it very comforting with rich, complex flavor.
Provided by hlkljgk
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a soup pot, saute the onions in the ghee for 5 minutes.
- Add chili, turmeric and coriander.
- Saute for 2 to 3 minutes, stirring.
- Add the stock and the vegetables.
- Simmer for 10 to 15 minutes, until veggies are tender.
- Add the coconut, coconut milk and cook for a further 5 minutes.
- Remove from heat and let cool for a few minutes.
- Add lemon juice and cilantro.
- The longer this soup sits, the better its flavor.
- Re-heat gently before serving.
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Renuka Aththanayaka
[email protected]I was skeptical about making a vegetarian mulligatawny soup, but I was pleasantly surprised! The soup was delicious and packed with flavor. The lentils and vegetables added a nice texture and the spices were perfectly balanced. Will definitely be mak
MD Rafsan
[email protected]This soup is a must-try for vegetarians looking for a flavorful and hearty meal. The spices blend perfectly together and the coconut milk gives it a rich creaminess. Highly recommend!
Ishfaq ansari Ahmed
[email protected]The vegetarian mulligatawny soup was a hit at our dinner party! Everyone loved the unique flavors and the creamy texture. I was also impressed with how easy it was to prepare. Will definitely be making this soup again soon!
Pablo Samson
[email protected]Just tried this recipe and it turned out great! The soup was flavorful and comforting, with a nice balance of spices. The instructions were easy to follow and the cooking time was accurate. Definitely recommend!
Ness Williams
[email protected]This vegetarian mulligatawny soup was a delightful culinary journey. The flavors were incredibly well-balanced, with the spices adding a perfect warmth and depth. The lentil and vegetable combination provided a hearty and satisfying texture. I especi