Spicy Mulligatawny
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 194.3
- Total Fat: 15.4 g
- Cholesterol: 0.0 mg
- Sodium: 67.1 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 1.4 g
- Protein: 2.5 g
View full nutritional breakdown of Spicy Mulligatawny calories by ingredient
Introduction
This is a delicious Indian-inspired soup from 365 Ways to Cook Vegetarian. This is a delicious Indian-inspired soup from 365 Ways to Cook Vegetarian.Number of Servings: 5
Ingredients
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1 small leek, chopped
2 TBS Vege oil
1 medium onion, chopped
2 TBS tomato paste
2 garlic cloves, minced
1 tsp curry powder
1/2 teaspoon tumeric
6 cups vegetable broth
2 tsp dried thyme leaves
2 tsp minced fresh ginger
1/2 cup white rice
1 can unsweetened coconut milk
Grated zest of 1 lime
1 cup frozen mixed veggies
1 tsp salt
1 tsp pepper
1 cup chopped spinach leaves, coarsely chopped
1 cup plain yogurt (optional)
Directions
1) Swish chopped leek in bowl to get rid of dirt and drain in colander
2) In a large soup pot, heal oil over medium heat and cook leek and onion until softened, 2 to 3 minutes. Add tomato paste, garlic, curry, and tumeric and stir to blend. Add broth, thyme ginger and rice. Cover and cook for 10 minutes.
3) Add coconut milk, lime zest, and frozen veggies and bring to boil. Reduce heat to med-low and cook until rice is tender, 12 to 15 minutes.
4) Add salt, pepper, and spinach leaves. Stir well. Cook until spinach wilts, 3 - 5 minutes. Serve hot with yogurt on the side.
Serving Size: 5 bowls
Number of Servings: 5
Recipe submitted by SparkPeople user YOGICHAR.
2) In a large soup pot, heal oil over medium heat and cook leek and onion until softened, 2 to 3 minutes. Add tomato paste, garlic, curry, and tumeric and stir to blend. Add broth, thyme ginger and rice. Cover and cook for 10 minutes.
3) Add coconut milk, lime zest, and frozen veggies and bring to boil. Reduce heat to med-low and cook until rice is tender, 12 to 15 minutes.
4) Add salt, pepper, and spinach leaves. Stir well. Cook until spinach wilts, 3 - 5 minutes. Serve hot with yogurt on the side.
Serving Size: 5 bowls
Number of Servings: 5
Recipe submitted by SparkPeople user YOGICHAR.