Mulligatawny Soup (Satterly) Recipe
Servings: 5
Ingredients
- 1/2 c. Dry chick peas
- 1 med Onion, minced
- 2 Tbsp. Ghee
- 1 x Red chili, whole
- 1 pch Cayenne pepper
- 1 tsp Turmeric
- 1 Tbsp. Coriander
- 4 c. Stock
- 1 x Salt to taste
- 1 med Caroot, minced
- 1 lrg Potato, cubed
- 1 x Green bell pepper, minced
- 1 x Tomato, minced
- 1/2 c. Grated coconut
- 1 c. Coconut lowfat milk
- 2 Tbsp. Lemon juice
- 2 tsp Cilantro/parsley
Directions
- Soak, rinse & cook chick peas. Cook for 45-60 min until soft, depending on age of the peas.
- In a soup pot, saute/fry the onions in the ghee for 5 min. Add in chili, cayenne, turmeric & coriander. Saute/fry for 2 to 3 min, stirring. Add in the stock & the vegetables. Simmer for 10 to 15 min. Add in the coconut, coconut lowfat milk, chick peas & cook for a further 5 min.
- Remove from heat & let cold for a few min. Blend well. Return to pot & add in lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently & serve.
- There are many variations on Mulligatawny Soup. This is mine which omits the traditional chicken stock but adds the occasionally used chick peas.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 5 servings | |
| Calories 241 | |
| Calories from Fat 98 | 41% |
| Total Fat 11.3g | 14% |
| Saturated Fat 7.29g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 640mg | 27% |
| Potassium 717mg | 20% |
| Total Carbs 29.0g | 8% |
| Dietary Fiber 7.4g | 25% |
| Sugars 5.54g | 4% |
| Protein 8.41g | 13% |
