Some of you may remember that Ive been looking for a ff vegan recipe for Mulligatawny Soup. Well, I just found a recipe in the "Sundays at Moosewood" cookbook for it which is not ff but definitely can be adapted. This cookbook has lots of wonderful and unusual flavors in its recipes. The only problem I had adapting this recipe is that it calls for grated coconut and coconut milk to be added towards the end and they are both full of fat. I just omitted them entirely. But Im thinking I could try a little coconut extract to get that flavor. Anyway heres the recipe, with my adaptations: In a medium soup pot, saute the onions and celery in a little broth or water. When the onions are becoming translucent, add the chile, turmeric, and ground coriander. Saute for a minute, stirring to prevent the spices from burning. Add the water or stock, salt, carrot, and potato. Bring to a boil, then reduce the heat, cover the pot, and simmer for 10 minutes. Add the pepper, tomato, and coconut extract if you have some. (Recipe calls for 1/2 cup grated coconut and 1 cup coconut milk, so if you want to add something equivalent like 1 cup soy milk with coconut flavor? I didnt and it turned out fine.) Simmer gently for another 10 minutes or until the vegetables are tender. Then add the lemon or lime juice and cilantro. Adjust the seasonings. Serve at once or, even better, let it sit for an hour or so to bring out the flavors and then reheat gently and serve. Posted to fatfree digest V97 #016 by "Zoe Sodja"
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 12 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 19.3mg||1 %|
|Potassium 572.7mg||15 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 23g|
|Protein 4g||6 %|
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Calories per serving: 131
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