Mulligatawny soup
Jay's Mulligatawny soup
5-10 carrots
5 stalks celery
1 large yellow onion
3 cloves garlic
2 medium large potatoes (or sweet potatoes)
optional - leek
2-3 green apples
fresh ginger
1 can (8 oz) lite coconut milk
3 tablespoons turmeric powder
2 tablespoons cumin
2 tablespoons coriander
optional - handful of fresh cilantro
salt and pepper
1 teaspoon curry powder
1 cup veg or chicken stock
optional (shredded chicken, cooked lentils , can of chickepeas)
Instructions
1. Roughly chop veggies , saute onions till soft then add ginger and garlic and saute till fragrant.
2. Add carrots, celery potatoes and saute for 5 mins, then add apples
3. Add veggie or chicken broth and bring to boil, simmer for 20 minutes
4. add spices
5. puree
6. add can of coconut milk.
7. simmer.
8. add salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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