Mulligatawny Soup

By Grant_C

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Rate this recipe 0/5 (0 Votes)

1 Picture

Ingredients

16 c water
6 cups chicken stock
2 potatoes
2 carrots
2 stalks celery w/ tops
2 cups diced eggplant
1 onion
1 cup frozen yellow corn
2/3 c roast red pepper, diced
1/2 cup tomato sauce
1/2 cup roasted cashews
1/2 cup parsley
1/4 cup lemon juice
1/4 cup butter
3 tbs sugar
1/2 tsp curry powder
pepper, thyme, marjoram,nutmeg
1 bay leaf

Details

Servings 6
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

1. Combine in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. Consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. Potatoes should become more rounded, and nuts will soften.

Serve hot.