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Vegetarian Mulligatawny Soup (& Cure for What Ails Yah!)

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“This recipe was complied from several different sources in an attempt to find a good, and relatively easy vegetarian mulligatawny recipe. It has been a hit with everyone who has tried it, even the pickiest eaters (aka: my sister). In fact, my wife believes it to be a virtual cure all.... So step aside chicken soup!”
READY IN:
1hr 42mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. STEP ONE: In a large pot over medium heat sauté onions in melted butter until soft and translucent but not caramelized.
  2. STEP TWO: Add seasonings to onions; continue to sauté for 2 to 3 minutes till they are well incorporated.
  3. STEP THREE: Stir in Vegetable stock, then add vegetables and simmer for 10 to 15 minutes.
  4. STEP FOUR: Stir in coconut milk and cook for a further 5 minutes. Remove from heat and let cool several minutes. Remove whole dried chili. Using a hand blender blend well, while a allowing some variance in texture to remain.
  5. STEP FIVE: Stir in lemon juice, parsley, and cilantro, and let stand for 1 hour or so to allow the flavors to mature.
  6. STEP SIX: Reheat gently and then serve. Preferably with warm Nan or pita.

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