Mulligatawny soup always reminds me of Seinfeld. Speficially the Soup Nazi. Do you remember the episode where Elaine goes for soup and orders a bowl of Mulligatawny soup at Kramer’s recommendation? She promptly annoys the owner and is told “NO SOUP FOR YOU!” Hilarious. Seinfeld was/is pretty fantastic. And so is this soup!
“Mulligawtany’ is a combination of two Tamil words – pepper and water. Normally this dish contains chicken, beef, or pork and is thickened with rice. However, for this delicious vegetarian/vegan version, I used chickpeas in lieu of the meat. Instead of the usual addition of cream, I have subbed low-fat coconut milk. For my take on this soup, I used celery, carrots and red peppers in the way of veggies. However, you could add any of your favourites. Cauliflower would be a delicious addition! As would be some diced butternut squash, sweet potato, zucchini or even some wilted greens. You could be equally creative with garnishes. You could top this soup with yogurt, chopped fresh cilantro, some mango chutney, golden raisins, chopped cashews, slivered almonds or dried shredded coconut.
The key to this delicious soup is browning the onions before adding any other flavours. Fresh ginger and coconut milk are also key. They really make this soup something special. Allowing the soup to simmer for at least 30 minutes is crucial to allow the flavours to develop. This soup is slightly spicy but has a touch of sweetness from the diced apple. It’s creamy, savoury and incredibly satisfying. And it smells fantastic while cooking!
Hope you are all having a great week! Sending my well-wishes to those in Eastern Canada who are battling a huge blizzard today. Winter clearly did not get the memo in Canada. Winter – we are so done with you!
Source: adapted from Fresh from the Vegan Slow Cooker by Robin Robertson