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Mulligatawny Soup [Vegan]

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Mulligatawny is an English soup named after an Indian recipe. The original name actually translates to "pepper-water," which makes sense since hot curry powder adds a bold and spicy flavor to it! This dish is warm, comforting, and offers the palette a complexity of flavors considering in addition to the spice, it also has sweet apples and sour lemon.

Mulligatawny Soup [Vegan]

This Recipe is :

Vegan

Ingredients

  • 2 tablespoons coconut oil
  • 2 cups onion, chopped
  • 2 cups celery stalks, chopped
  • 2 cups carrots, chopped
  • 1 garlic clove, crushed (optional)
  • 1 tablespoon grated ginger
  • 1/4 cup mild curry powder
  • 2 tablespoons hot curry powder
  • 1 whole green cardamom pod
  • 1 cup lentils, rinsed
  • 1 15-ounce can chickpeas with the brine
  • 8 cups vegetable broth
  • 2 cups granny smith apples, peeled and diced
  • Lemon (for serving)

Preparation

  1. In a stockpot, add the oil and onion, and sauté until translucent.
  2. Add the celery, carrots, garlic, and ginger, and sauté until soft.
  3. Add the curry powders and cardamom, and stir for 20 seconds to sweat lightly, then add the lentils, chickpeas, and broth.
  4. Bring to a boil, turn down to medium heat, and partially cover the pot for 30 minutes.
  5. Add 2 cups of peeled and diced apples and cook until soft.
  6. Serve with lemon (don’t skip this step!!)

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AUTHOR & RECIPE DETAILS


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One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2-year-old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog, Foodscape. Every Friday I launch a new family-friendly recipe that even the pickiest eaters will eat.


 

 



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