Vegetarian Mulligatawny Soup


Onion 1 Medium , chopped
Ghee 2 Tablespoon
Red chili 1 (Whole)
Cayenne pepper 1 Pinch
Turmeric 1 Teaspoon
Coriander 1 Tablespoon
Stock 4 Cup (64 tbs)
Salt To Taste
Carrot 1 Medium , chopped
Potato 1 Large , cubed
Green bell pepper 1 , chopped
Tomato 1 , chopped
Grated coconut 1⁄2 Cup (8 tbs)
Coconut milk 1 Cup (16 tbs)
Lemon juice 2 Tablespoon
Cilantro/Parsley 2 Teaspoon


Soak, rinse and cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas. In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric and coriander. Saute for 2 to 3 minutes, stirring. Add the stock and the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas and cook for a further 5 minutes. Remove from heat and let cool for a few minutes. Blend well. Return to pot and add lemon juice and cilantro. The longer this soup sits, the better its flavour. Re-heat gently and serve.

Recipe Summary

Difficulty Level: Medium
Preparation Time: 100 Minutes
Cook Time: 15 Minutes
Ready In: 115 Minutes
Servings: 5