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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1679g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup tomato sauce 1/2 teaspoon pepper |
||
| Calories 459 | ||
| Calories from Fat 159 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.7g | 27% | |
| Saturated Fat 3.2g | 15% | |
| Monounsaturated Fat 9.3g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1804mg | 75% | |
| Potassium 1622mg | 46% | |
| Total Carbohydrate 62.7g | 20% | |
| Dietary Fiber 10.1g | 40% | |
| Sugars 19.4g | ||
| Protein 18.6g | 37% | |
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Soup Nazi Mulligatawny (Indian) Soup
By: CountryLady
Sep 11, 2003
They say that the Soup Nazi's restaurant in New York City makes the world's best soup. If you prefer a carnivor's version of mulligatawny soup, try Mulligatawny (INDIAN) Soup.
SERVES 4 -6
Ingredients
- 16 cups water
- 6 cups chicken broth or vegetable broth
- 2 potatoes, peeled &, sliced
- 2 carrots, peeled & sliced
- 2 stalks celery, with tops
- 1/2 eggplant, peeled & diced
- 1 medium onion, chopped
- 1 cup frozen corn
- 2/3 cup roasted red pepper, diced
- 1/2 cup tomato sauce
- 1/2 cup shelled pistachios
- 1/2 cup roasted cashews
- 1/2 cup chopped Italian parsley
- 1/4 cup lemon juice
- 3 tablespoons sugar
- 1/2 teaspoon curry powder
- 1/2 teaspoon pepper
- 1/4 teaspoon thyme
- 1 bay leaf
- 1 dash marjoram
- 1 dash nutmeg
Directions
1
Combine all ingredients in a very large pot.2
Bring to a boil, then reduce heat and simmer, uncovered, for 4-5 hours or until soup has reduced by more than half.3
Stir occasionally for the first few hours, but stir often in the last hour to prevent the mixture from sticking to the bottom of the pot.4
The edges of the potatoes should become more rounded, and the nuts will soften.
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- Course > Main Dish > One-Dish Meal
- Course > Soups > Clear
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Peppers
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Novelty > Copycat
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Occasion > Everyday
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Simba7
On Jun 15, 2008
We made this as the directions told us to, but in the end it was bland and very watery. After tripling the spices, and cooking out the water, there was still not the flavor we were looking for. If the ingredient amounts were different, this would be a lot better, but for now, we will be on the lookout for other recipes for Mulligatawny.
From: Mrs. Moon
On Apr 27, 2008
I have made this several times now and it is fantastic! If I don't have any eggplant I will skip it, but otherwise I don't change a thing! Thanks for sharing!
From: megy
On May 18, 2004
very delish/ boyfriends begs me to make it. i made it with veg broth instead to make it veggi
From: Lois M
On Nov 6, 2004
This soup is excellent, I used zuccini instead of eggplant, and it worked great.Otherwise folled the recipe, and I wouldn't change a thing! Thanks CL!
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