Mulligatawny Detox Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Mulligatawny Detox Soup calories by ingredient
Introduction
Veggie soup with a flavorful twist! I left out the avocado oil and brown rice syrup. I might drizzle a little local honey in the bowl if I think it needs a little sweetness. Veggie soup with a flavorful twist! I left out the avocado oil and brown rice syrup. I might drizzle a little local honey in the bowl if I think it needs a little sweetness.Number of Servings: 6
Ingredients
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1 tablespoon avocado oil
4 cloves garlic, minced
1 inch fresh ginger, grated
2 teaspoons mild GF organic curry powder
1 teaspoon organic turmeric
1/2 teaspoon cayenne pepper, more or less, to taste
1 medium sweet or red onion, peeled, diced
4 medium carrots, peeled and diced
1 cup cauliflower florets, chopped
2 large Granny Smith apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
2 heaping cups thinly shredded cabbage
1 quart fresh spring water
2 cups organic fresh veggie juice blend (or your fave V8-style juice)
1 14-oz. can organic chick peas, drained
A small pinch of sea salt, to taste
1 14-oz. can coconut milk, stirred
Juice from 1 medium lime, or to taste
1-2 teaspoons gluten-free brown rice syrup
Tips
Options:
If you desire a smooth soup, puree the soup with a hand held immersion blender (or puree- carefully- in small batches, tightly covered, in a blender or food processor) until smooth. Return the puree to the soup pot. Heat over low heat until serving.
If you prefer more texture, puree only half the soup, or mash lightly with a potato masher until you have the consistency you desire.
It is also beautiful left as is, as a hearty, chunky stew.
Read more: http://glutenfreegoddess.blogspot.com/2007/03/vegetarian-mulligatawny.html#ixzz1mGokymOV
Directions
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.