My Mulligatawny Soup

“This is an adaption from a couple of different recipes and has become a favourite of ours. I use skim evaporated milk with a couple of drops of coconut essence instead of coconut milk. This is a warming healthy soup, with lots of spicy flavour.”
READY IN:
30mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in large pan, addd onion, garlic,ginger, chilli and spices.
  2. Cook, until onion is lightly browned and spices are fragrant.
  3. Add carrot, apple, potato, lentil and chicken stock and then bring to boil, simmering until lentils and vegetables are cooked- about 15- 20 minutes.
  4. Blend soup until smooth, then add lime juice, coconut milk and coriander.
  5. Heat through but do not boil.

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