Crock-Pot Mulligatawny Soup

READY IN: 8hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place all in Crock-Pot and cook high 4 to 6 hours or on high for one hour and then low for 7 to 9 hours.
  • It's done when vegetables are fully soft.
  • Sometimes old crock pots don't put out enough heat to be finished by stated cooking times.
  • When it's all done, take about two cups of it and put it in a blender and puree. Use a towel over the blender top and hold down firmly to avoid a hot splatter. In a few seconds its about the consistency of baby food.
  • Stir it back into the soup. This really idealizes the broth of the soup without watering it down.
  • Like a lot of things, I think this might be better on the second day.
  • Note: other additions could be: chopped coriander, frozen thawed green peas, cubed white potatoes, diced turnips, diced zucchini.
  • Yield: 6 to 8 servings.
Advertisement