|1 tspblack peppercorns|
|1 tsp.cumin seeds|
|2 Tbsp.coriander seeds|
|1/2 tsp.fennel seeds|
|1/2 tsp.ground tumeric|
|1 1/2 Tbsp.chick pea flour|
|4-5 cupsvegetable stock|
|1/2 eachcauliflower; diced|
|2 mediumcarrots; peeled and diced|
|2 smalltunips; peeled and diced|
|12 eachcurry or basil leaves|
|2 clovesgarliclic; minced|
|1 mediumonion; diced|
|1 Tbsp.fresh ginger; peeled and minced|
|1 14 oz. cancoconut milk|
|1 1/4 tsp.salt|
Mulligatawny Soup Preparation
Put the peppercorns, coriander seeds, cumin seeds, and fennel seeds in a small cast-iron frying pan and set over medium-high heat. Stir and roast until the spices emit a roasted aroma and some turn a shade darker. Empty into a plate to cool, then grind in a clean coffee grinder or other spice grinder. (It is a good idea to sift the ground spices through a fine sieve, stirring them about with a spoon as they pass slowly through the mesh. This is not absolutely necessary, but it makes for a finer soup.) Add the turmeric and cayenne to the spice mixture.
Put the chickpea flour in a bowl. Slowly add 2 tablespoons of the stock, mixing as you go. Add another 4 cups of stock and mix.
Combine the chickpea flour mixture, spices, all the vegetables, the curry leaves, garlic, onion, and ginger in a large pan and bring to a boil. Cover, turn the heat down to low, and simmer for about 50 minutes, or until all the vegetables are tender. Blend the soup in a blender in several batches, if necessary, and then press through a coarse sieve. Return the soup to the soup pan, add the coconut milk and salt, and bring to a simmer. Simmer gently for 2 to 3 minutes to blend the flavors; thin out with more stock, as needed. Serve hot with lime wedges.
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