This hearty and flavorful Indian mulligatawny soup is made with fresh veggies simmered in a base of curried creamy yellow split peas. Flavor-packed and super comforting!
Mulligatawny soup is one of those dishes that can be made many ways. How do I know this? Well, a few years ago I had my first encounter with a version at an Indian restaurant and fell in love. I went home and immediately started searching for a recipe. But none of the recipes I found resembled the soup I’d just had. And in fact, many of them didn’t even resemble each other. So, I did what any girl with a food blog would do. I went and made my own recipe based off the restaurant version that I loved so much. Is it authentic? I have no idea. Is it delicious? Hell yes. What is Mulligatawnay Soup
In case you haven’t figured it out, that’s a tough question to answer! Suffice it to say, mulligatawnay soup is an Indian soup that varies quite a bit depending on who’s preparing it. Lot of versions are made with chicken and rice, but there are also quite a few meatless versions made with legumes. My version uses yellow split peas (I love a good split pea soup!), simmered with lots of spices and veggies. What You’ll Need
How to Make Mulligatawnay SoupStart by heating up your oil in a large pot. Once the oil is hot, add the onion and carrots. Sweat the veggies until they begin to become tender, about 5 minutes. Now add your garlic, ginger, and spices. Cook everything for about 1 minute, until the mixture becomes very fragrant, then add your split peas and broth.
Raise the heat and bring the liquid to a boil, then lower it so the soup is at a simmer. Let it cook until the peas are tender, stirring occasionally and adding water if the liquid reduces too much. The soup will need to simmer for a while! Split peas can take forever, especially if you like them super soft. An hour and a half is about how long I ususally let mine go for. Tip: You can speed up the cooking process, but just to a point. If you like your peas super soft (i.e., complete mush), just cook the soup until they’re soft, then blend it up a blender, food processor, or immersion blender. Now stir in a can of tomatoes and some chopped fresh broccoli. Let the soup continue simmering until the broccoli is tender. Frozen peas go in last (thaw them first) along with lemon juice.
Season your soup with some salt and pepper to taste. Add some hot sauce, like sriracha, for extra kick if you’d like! Serve your soup with some roasted cashews and fresh cilantro on top.
Mulligatawny Soup Tips & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Indian Mulligatawny SoupThis hearty and flavorful Indian mulligatawny soup is made with fresh veggies simmered in a base of curried creamy yellow split peas. Flavor-packed and super comforting! Prep Time 20 minutes Cook Time 1 hour 40 minutes Total Time 2 hours Servings 8 Calories 340 kcal Author Alissa Saenz Ingredients
For Serving
Instructions
Recipe Notes* The simmer time will depend on how tender you like your split peas. Optionally, once they become tender, you can blend the soup using a food processor, blender, or immersion blender. Nutrition information includes 2 tablespoons of cashews per serving. Nutrition Facts Indian Mulligatawny Soup Amount Per Serving (1.5 cups) Calories 340 Calories from Fat 105 % Daily Value* Fat 11.7g18% Saturated Fat 1.9g10% Sodium 460mg19% Potassium 390mg11% Carbohydrates 46.1g15% Fiber 10.4g42% Sugar 10.4g12% Protein 16.2g32% Calcium 56mg6% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/indian-mulligatawny-soup/?utm_source=rss&utm_medium=rss&utm_campaign=indian-mulligatawny-soup
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