Soup Nazi's Indian Mulligitawny Soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Soup Nazi's Indian Mulligitawny Soup calories by ingredient
Number of Servings: 12
Ingredients
2 c water
8 c veggie stock
2 potatoes, peeled and sliced
2 carrots, peeled and sliced
2 stalks celery, with leaves, chopped
2 c peeled and diced eggplant
1 medium onion, chopped
1 c frozen yellow corn
⅔ c canned roasted red peppers sliced
½ c tomato sauce
½ c shelled pistachios
½ c roasted cashews
½ c chopped fresh Italian parsley
¼ c lemon juice
1 tsp curry powder
½ tsp pepper
1 tsp minced garlic
¼ tsp dried thyme
2 bay leaves
dash coriander
dash nutmeg
Directions
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.