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 .
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 !