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Mary’s mulligatawny soup

Mary's mulligatawny soup

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Prep Time 15 minutes
Cook Time 35 minutes
Course: Soup
Ingredients Method

Ingredients
  

  • 2 tbsp grapeseed oil, canola oil or ghee
  • 4 medium Spanish onion peeled and cut into a 1/2" dice
  • 6 cloves garlic minced
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 1 tbsp fresh ginger grated
  • 1-2 tsp salt
  • 4 medium carrots peeled and diced
  • 1 large tart apple peeled, seeded and cut into a 1/2" dice
  • 6-8 cups water or vegetable stock
  • 1 cup cauliflower florets roughly chopped
  • 1 medium sweet potato peeled and cut into a 1/2" dice
  • 2 cups green cabbage shredded
  • 1 small red or green chili finely minced
  • 2 cups cooked chick peas
  • 1-2 cups coconut milk
  • 2 tbsp fresh cilantro chopped

Method
 

  1. Using a heavy-bottom pot, heat your oil or ghee on medium heat for about 1 minute. Add the diced onion and minced garlic. Saute for about 5 minutes, stirring often until the onion softens.
  2. Reduce heat to low and add the curry powder, turmeric, fresh ginger, 1 teaspoon of salt, the carrots and the apple, along with a few grinds of black pepper. Cook this for about 6 more minutes, stirring often to prevent sticking to the bottom of the pot.
  3. Add the water or vegetable stock, the cauliflower, sweet potato and the cabbage and bring this mixture to a boil. Reduce heat to low again and allow the soup to simmer for about 20-25 minutes until the cabbage is soft.
  4. Add the minced chili and the chick peas. (Schoenlein likes to mash some of the chick peas with the back of a spoon to give some added texture to the soup). Let this simmer for another 1O minutes. Taste for seasoning adding salt as needed.
  5. Add the coconut milk. Use 1 cup for a hint of coconut flavor, or use more according to your taste.
  6. Taste again, adding salt or pepper and the juice from the lime. Add freshly chopped
    cilantro as a garnish if desired. Enjoy!