mulligatawnyEven as a teenager I loved going to restaurants and trying new foods. While my peers were hanging out at the mall eating fast food burgers and spending their minimum wage job pay cheques on clothes and make-up, I was downtown trying out the menus at our local cafés. I used to think I could have been the world’s youngest gourmand.

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One day I remember perusing the menu at a new café and “mulligatawny soup” catching my eye. I had never heard of it, but it sounded delicious. A thick creamy curried Indian-inspired soup. It became my lunch spot of choice after my first bowl. It had bits of chicken in it and a chicken stock but back then I was in the middle of converting to vegetarianism and made exceptions for meat-based soups and sauces. I still lived with my parents so I had to change my eating habits gradually. Once I became a fully fledged vegetarian at the age of 17 or so, I gave up my chicken based mulligatawny soup and just assumed I would never again enjoy those flavours. But that was before I knew anything about spices!

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Then a few years ago I stumbled across a mulligatawny soup recipe and realized I could omit the meat. After playing around with the recipe and adapting another I came up with my own vegetarian version of mulligatawny soup. My kids love this because it’s packed with flavour but isn’t too spicy.

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Vegetarian Mulligatawny Soup

2 Tbsp olive oil

1 large onion, chopped

1 tsp coriander

1 tsp curry powder

1 tsp tumeric

2 Tbsp tamari (soy sauce)

6 cups vegetable stock

3 stalks celery, chopped

2 carrots, chopped

2 potatoes, cubed

1/2 cup white basmati rice

1 red pepper, chopped

1 tomato, chopped

1 cup cauliflower, chopped

1/2 cup dried coconut

1/2 cup coconut milk

2 tsp lime juice

3 tsp cilantro, chopped

Directions:

In a large pot, sauté the onions inoil on medium heat until onions are translucent. Add the spices, tamari, celery, carrots, potatoes and rice. Bring to a boil, then reduce heat. Let simmer for 15-20 minutes. Add the red pepper, cauliflower, tomato, coconut, coconut milk, lime juice and cilantro. Stir together and simmer for 5-10 minutes until vegetables are tender. Remove half of the soup and blend in a blender then pour back into the pot and stir, or use a blender wand and blend until the soup is at your desired consistency.

Makes 4-6 servings.

This recipe is a part of today’s food carnivals and linkys at Momtrends, Designs by Gollum, Ann Kroeker, and Food Renegade.

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8 Responses to “Vegetarian Mulligatawny Soup”

  1. #1 Ann Kroeker Says:

    November 6, 2009 at 4:41 pm
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    November 6, 2009 at 7:31 pm
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    November 6, 2009 at 7:43 pm
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    November 6, 2009 at 8:15 pm
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    November 10, 2009 at 1:50 pm
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    November 12, 2009 at 11:37 pm
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    November 15, 2009 at 5:27 pm
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    January 18, 2010 at 8:07 pm

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