Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -VEGETARIAN MULLIGATAWNY SOUP ~~~~~~~~~~~~~~~~~~~~~~~~~~ Serving Size: 5 |
| 1 medium | Onion -- chopped |
| 2 tablespoons | Ghee |
| 1 each | Red chili -- whole |
| 1 pinch | Cayenne pepper |
| 1 teaspoon | Turmeric |
| 1 tablespoon | Coriander |
| 4 cups | Stock |
| 1 each | Salt to taste |
| 1 medium | Caroot -- chopped |
| 1 large | Potato -- cubed |
| 1 each | Green bell pepper -- chopped |
| 1 each | Tomato -- chopped |
| ½ cup | Grated coconut |
| 1 cup | Coconut milk |
| 2 tablespoons | Lemon juice |
| 2 teaspoons | Cilantro/parsley Preparation Time :0:00 |
1. Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, : depending on age of the peas. 2. 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. 3. 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.
: Nanette Blanchard (nanetteb@...) Converted by MMCONV vers. 1⅕
From: Jj Judkins Date: 24 Sep 96