With all the snow and cold weather this week, you can’t really go wrong with soup. Hazel Larkin provides us with a vegetarian version of Mulligatawny Soup. It’s a hearty meal-in-a-bowl that is a flavour-crush of sweet, sour, spicy, creamy and tangy.
Vegetarian Mulligatawny Soup
3 tablespoons extra virgin olive oil
3 teaspoons red curry paste
2 teaspoons cumin seeds
1 yellow onion, peeled and chopped
2 Granny Smith apples, peeled, cored and diced
2 medium potatoes, peeled and diced
6 cloves garlic
2 carrots, peeled and chopped
1 dried Kashmiri chilli (or 3-4 small dried red chillis)
150g green beans
400mls vegetable stock
1 can of tomatoes
1 can of chickpeas, drained and rinsed
1 can of coconut milk
Juice from 1 medium lime
2 teaspoons agave nectar
Salt and pepper to taste
Heat the olive oil over a medium heat in a large saucepan. Add the curry paste and cumin and stir for one minute. Add the onion, garlic, carrots, apples and potatoes and sauté until softened – about 7-10 minutes.
Stir in the broth, tomatoes and chickpeas. Season with salt. Bring to the boil and reduce heat. Cover and simmer, stirring occasionally, for about 10 minutes.
Add beans, and continue to cook for another 15 minutes. Add the coconut milk, lime juice, agave nectar and beans. Stir well. Taste for seasoning adjustments, heat through gently.
This soup is substantial enough to be enjoyed as is – but if you’re ravenous, you can have it with the bread of your choice, or rice.
Hazel Katherine Larkin is a mother, journalist and writer who spent 10 years in Asia working in the media and learning to cook. Twitter: @HazelKLarkin
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