Mulligatawny - Spiced Vegetable Pepper Soup
 
Prep time
Cook time
Total time
 
A spicy hearty, pepper vegetable thick soup which is perfect on a cold day with some rice and toppings.
Author:
Recipe type: Soup
Cuisine: Indian
Serves: 4
Ingredients
  • 2 tbsp vegetable oil
  • 1 tbsp black pepper
  • 2 tsp chopped ginger
  • 2 tsp chopped garlic
  • ½ onion finely chopped onion
  • 1 jalapeno thinly sliced
  • 1 carrots diced
  • ½ apple diced
  • ½ sweet potato diced
  • 4 cups Vegetable stock(good quality, no sodium or home made is best)
  • 1 cup boiled mix of channa daal and tuvar daal(you can pressure cook the lentils for 3 whistles or cook in pan for 40 minutes until soft)
  • ½ tsp curry powder or garam masala(very good quality)
  • Salt
  • ½ cup coconut milk light(not thick at all)
Toppings
  • 1 tbsp ghee/browned butter
  • 1 tsp cumin seeds
  • ½ cup sliced leeks
  • ½ onion thinly sliced
  • Cooked Brown rice or white rice or quinoa
  • Cilantro chopped
  • fried lentils(Indian chickpea and fried lentil) ( optional) You can find them made in Indian grocers or in a regular grocer in the Asian isle.
  • toasted chopped cashew
Instructions
  1. Keep a large soup pot on medium high heat. Add the vegetable oil, and let it get hot. Add black pepper, chopped ginger, garlic, onion and jalapeno. Fry it until the onion slightly becomes soft, for a minute. Then add the carrots, apple, and potato. Fry it and saute for 2 minutes to brown it slightly to caramelize it.
  2. Then add the vegetable stock, garam masala powder/ curry powder and check for salt. Add the cooked lentils/daal. Cover and cook for 10 minutes or until the carrots, the sweet potatoes have cooked thoroughly. Let cook for a bit.
  3. Once lightly cooked grind blend all of the soup except for ½ cup(to keep it a bit chunky) with a hand blender or regular blender.
  4. Pour the blended soup with the remaining. Gently pour the coconut milk. Mix everything well and bring it to boil for 2-3 minutes.
For the toppings:
  1. In a small pan, add the brown butter, put the cumin and let it brown and add the leeks and onion and fry them with a pinch of salt. Let it get brown and turn off the heat and keep aside.
  2. SERVE hot in bowls. Top it with some fried leek and onion, cooked rice, chopped cashew, cilantro and some fried snacks.
Notes
You can add a bunch of vegetables.
Making vegetable stock at home is simple. Add the vegetable with some spices(pepper, bay leaf, cumin, salt) and water. Boil for an hour and reserve the water for the stock.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2016/01/13/mulligatawny/