Quick Mulligatawny Soup

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We had soaked a boatload of chickpeas to make hummus and crunchy garbonzos but there were still so many leftover so I found this soup recipe in Mark Bittman’s How To Cook Everything. It’s so easy and delicious!

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Makes 4-6 servings

Ingredients:

1/4 cup grapeseed, corn or vegetable oil

1 medium onion, diced

1 carrot diced

2 yukon gold poatoes, chopped

6 cups vegetable broth

1 cup chopped tomato (canned is fine too; include the juice)

3 cups cooked chickpeas or lentils

2 cups leafy greens like spinach or kale

1 teaspoon of each: ground turmeric and cumin

2 tablespoons curry powder

salt and pepper to taste

Directions:

1) Put 3 tbl oil in a large, deep pot over medium heat. Add the onion, carrot, turmeric and cumin. Cook until vegetables soften, about 5 minutes.

2) Add the potato. Sprinkle with salt and pepper. Cook for a couple minutes then add the broth and tomato, bring to a boil, then lower heat and simmer for about 15 minutes.

3) Add the beans and greens with the curry powder. Cook until all the vegetables are very tender, about 15 minutes more. Taste and adjust the seasoning. Add the remaining oil.

Optional: use a hand immersion blender to puree soup. I like some texture so I took out and put aside a couple cups and blended the rest then added back the chunky soup.

Garnish with cilantro and serve with naan.

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