Soup Nazi's Indian Mulligitawny Soup
- Number of Servings: 12
Ingredients
2 c water8 c veggie stock2 potatoes, peeled and sliced2 carrots, peeled and sliced2 stalks celery, with leaves, chopped2 c peeled and diced eggplant1 medium onion, chopped1 c frozen yellow corn⅔ c canned roasted red peppers sliced½ c tomato sauce½ c shelled pistachios½ c roasted cashews½ c chopped fresh Italian parsley¼ c lemon juice1 tsp curry powder½ tsp pepper1 tsp minced garlic¼ tsp dried thyme2 bay leavesdash corianderdash nutmeg
Combine all ingredients in large pot over high heat.
Bring to boil, then reduce heat and simmer for 2 to 3 hours or until soup has reduced
and is thick and brownish in colour. It should have the consistency of chili. Stir occasionally
for the first two hours, but more often in the last hour. The edges of the potatoes should
become rounded, and the nuts will soften. Serve hot.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user MISS-UNDERSTOOD.
Bring to boil, then reduce heat and simmer for 2 to 3 hours or until soup has reduced
and is thick and brownish in colour. It should have the consistency of chili. Stir occasionally
for the first two hours, but more often in the last hour. The edges of the potatoes should
become rounded, and the nuts will soften. Serve hot.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user MISS-UNDERSTOOD.
Nutritional Info Amount Per Serving
- Calories: 170.9
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 67.3 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 3.7 g
- Protein: 5.1 g
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