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  • Rebecca Stonor

Indian Mulligatawny Soup

Updated: Aug 30

This soup will warm you up from the inside! Add a little more chili for extra heat. It's definitely called for on these icy Winter days. It's hearty and filling and so delicious. Its the kind of soup you could put in a slow cooker and let it bubble away all day. Enjoy with my mini GF naan breads!

INGREDIENTS

1 large red onion, chopped

1 carrot, diced

1 stalk celery, diced

3 garlic cloves, minced

2 teaspoons peeled and minced ginger root

1 tablespoon curry powder

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/4 teaspoon ground cardamom

½ teaspoon hot chili powder

2 small sweet apples, cored and diced

2 fresh tomatoes, diced

1 cup yellow split peas (uncooked)

3 cups vegetable broth

½ cup raw cashews

1 tablespoon white miso

2 cups of roughly chopped kale

Roasted nuts and chopped coriander for garnish

METHOD

Chop onions and fry in a large saucepan until they start to caramelise, add a little dash of hot water to stop them sticking. Add carrot, celery, garlic and ginger and fry a little further to soften. Throw in all the spices and allow to coat the vegetables, do not let them burn! Release spices from the pan using vegetable broth, then add tomatoes, apple and split peas. Allow to cook for 1.5 hours on a low heat, stirring occasionally. Blend 1/2 of the soup with cashews and miso and add back to the pot. Add chopped kale (because kale yeah) and allow to cook for another 20 mins or so. Top with roasted peanuts or cashews and coriander. So good!

JUST. EAT. PLANTS.

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