Mulligatawny
This is a variation on a recipe from the Moosewood
Restaurant in Ithaca, NY, renowned for innovative
vegetarian cooking. This is a low fat, nutritious, and
very flavorful soup.
Ingredients:
2 tbsp vegetable oil
2 cups chopped onion
1 cup chopped celery
1/2 cup diced green chiles
1 tsp. turmeric
2 tsp. ground coriander
4 cups vegetable stock
1 cup carrots, chopped
1 cup potatoes, cut in small cubes
1 cup green or red bell peppers, diced
1 1/2 cups fresh chopped tomatoes, or 1 15 oz can
1 1/2 cups coconut milk
2 tbsp. lemon or lime juice
2 tbsp chopped fresh cilantro
Optional: For richer flavor, stir in 1/2 cup
sour cream or garnish each serving with a dollop
of sour cream. Garnish with additional cilantro.
Preparation:
1. Saute the onions and celery in oil until onions are translucent.
2. Add the chiles, turmeric, and coriander and saute for 2-3
minutes, stirring continuously to prevent burning.
3. Add stock, carrots, and potatoes. Bring to a boil, reduce
to a simmer, and cook, covered, for 20 minutes.
4. Add the peppers, tomatoes, and coconut milk and simmer for
15 more minutes or until vegetables are tender.
5. Add lemon or lime juice and cilantro to taste and serve.
Garnish with sour cream and cilantro, if desired.
Preparation time: about 1 hour total
Makes: about 12 6-oz servings
source
Restaurant in Ithaca, NY, renowned for innovative
vegetarian cooking. This is a low fat, nutritious, and
very flavorful soup.
Again we are celebrating Indian cuisine in honor of
my niece's wedding this upcoming weekend in Chicago. It
will be a Hindu ceremony with fabulous Indian food. If you
haven't seen it yet, take a look at the proposal.
Ingredients:
2 tbsp vegetable oil
2 cups chopped onion
1 cup chopped celery
1/2 cup diced green chiles
1 tsp. turmeric
2 tsp. ground coriander
4 cups vegetable stock
1 cup carrots, chopped
1 cup potatoes, cut in small cubes
1 cup green or red bell peppers, diced
1 1/2 cups fresh chopped tomatoes, or 1 15 oz can
1 1/2 cups coconut milk
2 tbsp. lemon or lime juice
2 tbsp chopped fresh cilantro
Optional: For richer flavor, stir in 1/2 cup
sour cream or garnish each serving with a dollop
of sour cream. Garnish with additional cilantro.
Preparation:
1. Saute the onions and celery in oil until onions are translucent.
2. Add the chiles, turmeric, and coriander and saute for 2-3
minutes, stirring continuously to prevent burning.
3. Add stock, carrots, and potatoes. Bring to a boil, reduce
to a simmer, and cook, covered, for 20 minutes.
4. Add the peppers, tomatoes, and coconut milk and simmer for
15 more minutes or until vegetables are tender.
5. Add lemon or lime juice and cilantro to taste and serve.
Garnish with sour cream and cilantro, if desired.
Preparation time: about 1 hour total
Makes: about 12 6-oz servings
source
