Mulligatawny Detox Soup
- Number of Servings: 6
Ingredients
1 tablespoon avocado oil4 cloves garlic, minced1 inch fresh ginger, grated2 teaspoons mild GF organic curry powder1 teaspoon organic turmeric1/2 teaspoon cayenne pepper, more or less, to taste1 medium sweet or red onion, peeled, diced4 medium carrots, peeled and diced1 cup cauliflower florets, chopped2 large Granny Smith apples, peeled, cored and diced1 medium sweet potato, peeled and diced2 heaping cups thinly shredded cabbage1 quart fresh spring water2 cups organic fresh veggie juice blend (or your fave V8-style juice)1 14-oz. can organic chick peas, drainedA small pinch of sea salt, to taste1 14-oz. can coconut milk, stirredJuice from 1 medium lime, or to taste1-2 teaspoons gluten-free brown rice syrup
For a slow cooker:
Combine all of the ingredients in a slow cooker except the coconut milk, lime juice and brown rice syrup. Cover and cook on high according to your manufacturer's instructions for cooking vegetable soup. When the veggies are tender, add in the coconut milk and lime. Taste test. Add brown syrup to taste. Heat through 15 minutes.
For stove top:
Heat the avocado oil over medium high heat in a medium size soup pot. Add the garlic, ginger, curry, turmeric and cayenne and briefly stir for to season the oil. Add the onion, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, about 7 to 10 minutes.
Stir in the spring water and chick peas; season with a touch of sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.
Add the coconut milk, lime juice and brown rice syrup. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.
Serving Size: 4-6
Number of Servings: 6
Recipe submitted by SparkPeople user SUZMOR.
Combine all of the ingredients in a slow cooker except the coconut milk, lime juice and brown rice syrup. Cover and cook on high according to your manufacturer's instructions for cooking vegetable soup. When the veggies are tender, add in the coconut milk and lime. Taste test. Add brown syrup to taste. Heat through 15 minutes.
For stove top:
Heat the avocado oil over medium high heat in a medium size soup pot. Add the garlic, ginger, curry, turmeric and cayenne and briefly stir for to season the oil. Add the onion, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, about 7 to 10 minutes.
Stir in the spring water and chick peas; season with a touch of sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.
Add the coconut milk, lime juice and brown rice syrup. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.
Serving Size: 4-6
Number of Servings: 6
Recipe submitted by SparkPeople user SUZMOR.
Nutritional Info Amount Per Serving
- Calories: 185.9
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 91.7 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 8.7 g
- Protein: 6.1 g
Member Reviews