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Classic Spicy Mulligatawny Soup

Veggie.Lover's picture
Ingredients
  Butter/Vegetable oil 3 Tablespoon
  Curry powder 1 Teaspoon
  Ground mace/Ground nutmeg 1⁄8 Teaspoon
  Ground clove 1⁄8 Teaspoon
  Powdered sage 1⁄8 Teaspoon
  Powdered thyme 1⁄8 Teaspoon
  Chopped fresh ginger 1 Teaspoon
  Onion 1 Medium, chopped
  Carrot 1 Medium, thinly sliced
  Celery stalk 1 , diced
  Apple 1 , peeled, cored and thinly sliced
  Green bell pepper 1 , chopped
  Firm tofu 8 Ounce, cut into 3/4 inch cubes
  Tomatoes 2 Medium, chopped
  Chopped fresh parsley 1 Tablespoon
  Uncooked brown rice 1 Cup (16 tbs)
  Water 6 Cup (96 tbs)
  Vegetable bouillon cubes 5
  Lemon juice 1 Teaspoon
  Cooked kidney beans/1 (15 ounce) can pinto beans, drained 1 2⁄3 Cup (26.67 tbs)
  Black pepper To Taste
  Salt 1 1⁄2 Teaspoon
Directions

Heat butter or vegetable oil over low heat in a 6-quart pot. Stir in curry, mace or nutmeg, clove, sage, thyme and ginger. Add onion, carrot, celery, apple, green pepper and tofu. Stir until well mixed. Add remaining ingredients and bring to a boil.
Reduce heat and simmer covered for 1 hour. Add additional water if soup seems too thick.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
5 Minutes

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