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Mulligatawny Soup

post #1 of 10
12/10/10 at 8:40am
Thread Starter 

Hey gang, just tried a new recipe my wife wanted from Gluten-free Goddess website. I think it came out pretty good and had a great flavor. I will be posting the main ingredients and the link to the other website so you can give it a try. But my main reason for posting is that this is a non-traditional recipe. wondering who has made this kind of soup before and what is different from traditional recipes. thanks for any replies.

 

 

 

ingredient list-

 

Vegan Mulligatawny Detox Soup Recipe

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. Use organic vegetables for maximum detox. Adjust spices if you prefer a mild soup- cayenne pepper has heat.

1 tablespoon avocado oil
4 cloves garlic, minced
1 inch fresh ginger, grated
2 teaspoons mild GF organic curry powder
1 teaspoon organic turmeric
1/2 teaspoon cayenne pepper, more or less, to taste
1 medium sweet or 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 fresh spring water
2 cups organic Super Veggie Juice
1 14-oz. can organic chick peas, drained
A small pinch of sea salt, to taste
1 14-oz. can coconut milk, stirred
Juice from 1 medium lime, or to taste
1-2 teaspoons gluten-free brown rice syrup

For garnish:

Thin apple slices or shredded apple
Chopped fresh cilantro, if desired


Read more: http://glutenfreegoddess.blogspot.com/2007/03/vegetarian-mulligatawny.html#ixzz17jAyhnVW
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post #2 of 10
12/10/10 at 10:16am

Same thing only different.

 

3 # cooked chicken thinly sliced

2 red onion coarse chop

16 cloves cracked

6 celery ribs with leaves

4 carrots coarse chop

4 roma tomatoes coarse chop

2 granny smith apples, coarse chop

12 cloves garlic coarse chop

3 ounces ginger coarse chop

8 sprigs cilantro

2 bay leaves

12 black peppercorns toasted & cracked

20 cups chicken stock

1 cup yellow split peas

2 teaspoons coriander cracked

1 teaspoon turmeric

1 pinch cayennne

1 cup coconut milk

1 cup yogurt

6 roma tomatoes medium chop

4 tablespoons cilantro coarse chop

to taste salt

 

combine onion, clove, celery, carrot, coarse roma, apple, garlic, ginger, cilantro, bay leave, peppercorn, split pea, and stock/ bring to boil/ reduce heat and simmer 1 1/2 hours

 

saute coriander, turmeric, and cayenne for 1 minute stirring constantly/ add to soup in final 5 minutes

 

blend soup using coconut milk to adjust consistency

 

add chicken

 

garnish with yogurt, medium roma, and coarse cilantro

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post #3 of 10
12/10/10 at 11:03am

My recipe is similar, but I use lamb  if I can.

I've always called this the soup that eats like a meal.

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post #4 of 10
12/20/10 at 10:35pm



 

Quote: 
Originally Posted by Just Jim View Post

My recipe is similar, but I use lamb  if I can.

I've always called this the soup that eats like a meal.



I'm with you Jim.  Cook it for ages, lots of tomato, garlic, onion, bay and lemon flavourings.  It's almost a stew.  Served over steamed rice it is most enjoyable.  I like to leave a little fat on the lamb, not too much, as it adds extra flavour to it.  Or even using oxtails - now that is mouthwatering.

 

Of course - it's not vegan.  I wanted to comment on it though as I have made the meat version many a time and it's hard to go wrong. So chunky you can eat it with a fork. 

 

Gunnar - we may all be trying this as de-tox after the holidays.  It sounds very healthy and cleansing, thank you for posting.

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post #5 of 10
4/5/11 at 12:06pm

Love this!

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post #6 of 10
4/6/11 at 5:00am

Great Soup Gunnar,

 

 

When I was taught by Shanti and the Mehta's , we always added cumin (jeerakam) 2tsp , I realize that every region has its flavor but many of the areas I traveled put cumin . It brings out a lovely flavor.

 

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post #7 of 10
4/6/11 at 3:05pm
Thread Starter 
Quote:
Originally Posted by petalsandcoco View Post

Great Soup Gunnar,

 

 

When I was taught by Shanti and the Mehta's , we always added cumin (jeerakam) 2tsp , I realize that every region has its flavor but many of the areas I traveled put cumin . It brings out a lovely flavor.

 

knowing me I probably added some anyway...I love cumin.
 

 

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post #8 of 10
4/7/11 at 8:11am

Well just wanted to add to what is mentioned

talker.gif

The Traditional Mulligatawany Soup , is made with Mutton ( goats meat), the other thing is that there is 1 ingredient that is essential to the list you mentioned in the recipe...

CURRY LEAVES

 

the dish is a south indian derivative and needs that to bring out the flavors of the coconut and spices... try it people you would notice and love the subtle aroma it imparts..

 

If needed can send you the recipe of the Soup

 

have fun and good eating

Rgds

Shyam Ithikkat

thumb.gif "Bust chops and make Great Food"

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post #9 of 10
4/7/11 at 8:31am

I've used those leaves in several "americanized" indian dishes and the label on the package of leaves was spelled the word "Kari".  Being an american I suppose that curry = "Kari".

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post #10 of 10
4/7/11 at 10:42am

Yup,  Koko that is true, curry = kari

 

Yummy and filling it is 

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