Mulligatawny Soup - World Class (East Indian)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a very large soup pot combine water and chicken stock.
  • Peel and slice potatoes and carrots.
  • Peel and dice eggplant, and onion into 1/4 inch cubes.
  • Finely chop roasted pepper and parsley.
  • Add prepared vegetables and all remaining ingredients to pot.
  • Stir to combine and bring to a boil over med/high heat.
  • Reduce heat to low and slow simmer uncovered for 4-5 hours, or until soup has reduce in volume by half. (It should be thick and brownish in colour and the consistancy of chili).
  • Stir often as soup starts to become thicker.
  • When nuts have softened, soup is ready.
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