Vegetarian Mulligatawny
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INGREDIENTS
INSTRUCTIONS
1. Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, : depending on age of the peas. 2. In a soup pot, saute the onions in the ghee for 5 minutes. Add : chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, : stirring. Add the stock & the vegetables. Simmer for 10 to 15 : minutes. Add the coconut, coconut milk, chick peas & cook for a : further 5 minutes. 3. Remove from heat & let cool for a few minutes. Blend well. Return : to pot & add lemon juice & cilantro. The longer this soup sits, : the better its flavour. Re-heat gently & serve. : Nanette Blanchard (nanetteb@csn.org) Converted by MMCONV vers. 1.20 From: Jj Judkins Date: 24 Sep 96 Posted to MM-Recipes Digest V3 #290 Date: Tue, 22 Oct 1996 18:54:38 -0400 From: BobbieB1@aol.com
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2103g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1412 | ||
| Calories from Fat: 819 (58%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 91g | 121 % | |
| Saturated Fat 69.2g | 346 % | |
| Monounsaturated Fat 13.8g | ||
| Polyunsanturated Fat 2.6g | ||
| Cholesterol 61.1mg | 19 % | |
| Sodium 4278.2mg | 148 % | |
| Potassium 3590.1mg | 94 % | |
| Total Carbohydrate 156g | 46 % | |
| Dietary Fiber 34.6g | 139 % | |
| Sugars, other 121.4g | ||
| Protein 22.7g | 32 % | |
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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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Calories per serving: 1412
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