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    You are in: Home / Recipes / Vegetarian Mulligatawny Soup Recipe
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    Vegetarian Mulligatawny Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    hlkljgk's Note:

    This is the vegetarian version of an east Indian soup. I find it very comforting with rich, complex flavor.

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    Units: US | Metric


    1. 1
      In a soup pot, saute the onions in the ghee for 5 minutes.
    2. 2
      Add chili, turmeric and coriander.
    3. 3
      Saute for 2 to 3 minutes, stirring.
    4. 4
      Add the stock and the vegetables.
    5. 5
      Simmer for 10 to 15 minutes, until veggies are tender.
    6. 6
      Add the coconut, coconut milk and cook for a further 5 minutes.
    7. 7
      Remove from heat and let cool for a few minutes.
    8. 8
      Add lemon juice and cilantro.
    9. 9
      The longer this soup sits, the better its flavor.
    10. 10
      Re-heat gently before serving.

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    Ratings & Reviews:

    • on October 12, 2009


      Easy cheap recipe! Only changes I made- didn't have a potato, used an entire can of coco milk and no shredded coconut, and added some extra water and 3/4 c of lentils (HAVE to have lentils in mulligatawny soup).

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    • on June 18, 2003


      Made this a couple of times now with variations. The basic recipe is beautiful with the different colors of the tomato and tumeric and cilantro, without loosing those colors... I've used canned tomato (1/2 of a 15oz. can) in exchange for fresh with great results. I've also exchanged the vegetable broth for chicken and added 2 cups shredded chicken breast to make the soup heartier. I've (also) exchanged the shredded coconut for a whole can of coconut milk, I've also exchanged it for an equal amount of shredded Granny Smith apple. In all cases I've added some cumin (sprinkled to taste) and some ground cardamom (about a 1/4 t.), I omit the chili (or cayenne) and allow each person to add Tabasco to their own tastes. Next time, I think I'll try topping each serving with crushed pistachios. It's a wonderful recipe that stands up to so much tinkering. This lovely soup is very versital and is just the thing on a rainy spring night.

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    • on March 10, 2003


      I really liked this soup. I was afraid that, due to it's Indian influence, it was going to be very spicy but it was just right and even my toddler didn't have a problem with the hotness. I didn't have coriander so threw in some cumin and caraway seeds. I omited the cilantro and unsweetened coconut as I didn't have any. In the absense of the unsweetened coconut, I went ahead and put a whole can of coconut milk. I thought it turned out very yummy.

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    Read All Reviews (9)


    Nutritional Facts for Vegetarian Mulligatawny Soup

    Serving Size: 1 (192 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 350.0
    Calories from Fat 234
    Total Fat 26.1 g
    Saturated Fat 17.7 g
    Cholesterol 0.0 mg
    Sodium 330.2 mg
    Total Carbohydrate 28.4 g
    Dietary Fiber 5.9 g
    Sugars 5.8 g
    Protein 4.8 g

    The following items or measurements are not included:


    vegetable stock

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