Crock Pot Vegan Mulligatawny Soup
- Ready In:
- 6hrs 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 3⁄4 cup yellow split peas
- 3⁄4 cup brown rice
- 5 cups hot water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup onion, diced fine
- 3 garlic cloves, minced
- 1 tablespoon garam masala
- 1 lb yam, cut in 1-inch chunks
- 1 lb parsnip, cut in 1-inch chunks
- 1 apple, peeled, cored and cut in 1-inch chunks
directions
- Turn the crockpot on high and add the hot water or stock, the salt, peas and rice.
- Heat a small skillet with the olive oil. Add the garam masala and onion and garlic. Saute until onions are limp and translucent, about 10 minutes. Add to crockpot and stir.
- Add yams, parsnips and apples.
- Cook on high for 1 hour, then turn to low and simmer for 4 to 6 hours.
- About 1/2 hour before serving, use a slotted spoon to remove the large vegetable chunks.
- Take the stock with the peas and rice, and run in batches through a food processor or blender to puree.
- Taste and adjust salt, and other spices.
- Add back in vegetables and cook for another 30 minutes to meld flavors.
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Reviews
-
This was absolutely DELICIOUS!!<br/><br/>* I used sweet potatoes instead of yams because that's what I had on hand,<br/>* I used split green peas instead of yellow for the same reason,<br/><br/> - everything else was exactly according to the instructions, including all the measurements,<br/> <br/>when I was frying the onion and added the garam masala (I had never found a use for it before this recipe) I was a little scared, it smelled good, but very strong, and I was afraid the whole recipe would turn out too strong, like some indian foods seem to me, but the end result was a PERFECT combination of sweet and savoury, very different from anything I had ever tasted. <br/><br/> the overall consistency was the only thing, that after following the directions to blend on 1/4 of the soup, I decided to leave as-is. <br/><br/> *** this is probably my most important note ***<br/><br/> after following all measurements exactly, I found the soup to be extremely thick, and preferred it even this way, to the recommended blending.<br/><br/> consistency is the only reason I gave it 4 stars and not 5, the flavour is a 10 !!!
Tweaks
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This was absolutely DELICIOUS!!<br/><br/>* I used sweet potatoes instead of yams because that's what I had on hand,<br/>* I used split green peas instead of yellow for the same reason,<br/><br/> - everything else was exactly according to the instructions, including all the measurements,<br/> <br/>when I was frying the onion and added the garam masala (I had never found a use for it before this recipe) I was a little scared, it smelled good, but very strong, and I was afraid the whole recipe would turn out too strong, like some indian foods seem to me, but the end result was a PERFECT combination of sweet and savoury, very different from anything I had ever tasted. <br/><br/> the overall consistency was the only thing, that after following the directions to blend on 1/4 of the soup, I decided to leave as-is. <br/><br/> *** this is probably my most important note ***<br/><br/> after following all measurements exactly, I found the soup to be extremely thick, and preferred it even this way, to the recommended blending.<br/><br/> consistency is the only reason I gave it 4 stars and not 5, the flavour is a 10 !!!
RECIPE SUBMITTED BY
I live in the heart of Oregon's Willamette Valley -- the most beautiful place on earth! I share my home with a friend and way too many cats. I am a licensed massage therapist with an office in my home.
My maternal grandfather was a chef, and it is his picture and name I am using. Both sets of grandparents owned (and cooked for) their own restaurants. My parents were awesome cooks.
We are slow food advocates. We don't buy out of season or out of region foods, unless there is no alternative (bananas come to mind here).
I am so fortunate to live where I do. I can buy all my meat from local farmers (humane practices, no antibiotics or hormones, no feedlot mentality). Oregon produces great artisan cheeses from cows, goats and sheep. Seafood? Dungeness crab season starts this week, and we have fresh salmon, shrimp, scallops, mussels and bottom fish available year 'round. I will match our local fruits and vegetables against any in the world. I can buy organic, locally grown and stone ground flours in the bulk bins of a low-cost supermarket. Oregon wines and specialty beers are a great accompaniment to any meal.