Home | Veggie Table - Show #50

Veggie Table - Show #50

Mulligatawny Soup

• 2 tbsp (25mL)-- Oil
• 1 tsp (5mL)-- Crushed or finely chopped ginger
• 1 tsp (5mL)-- Crushed or finely chopped garlic
• 1 Large onion, sliced
• 2 tbsp (25mL)-- Chickpea flour (besan)
• 1 Green apple, peeled and diced
• 1 tbsp (15mL)-- Curry powder
• ¼ tbsp (7mL)-- Turmeric
• 2 Medium tomatoes
• 1 Bay leaf
• 1 tsp (5mL)-- Coarsely ground black pepper
• 3 cups (750mL)-- Veggie Stock
• 1-2 tbsp (15-25mL)-- Boiled rice (optional)
• To taste… Lemon wedges

Heat oil and add the ginger and garlic. Sauté for two minutes or so and add the onion and sauté until transparent. Add besan (chickpea flour), apple, curry powder, turmeric, tomatoes, veggies tock, bay leaf and peppercorns. Bring to a boil and reduce heat. Simmer for 45 minutes, then process in a blender (or pass through sieve). Add the rice (if using), stir well, and serve with lemon wedges.