Mulligatawny Soup (Satterly) Recipe

Step 1

Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas.

Step 2

In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring. Add the stock & the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas & cook for a further 5 minutes.

Step 3

Remove from heat & let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently & serve.

There are many variations on Mulligatawny Soup. This is mine that omits the traditional chicken stock but adds the occasionally used chick peas.

Posted by Mark Satterly in Intercook

Things You'll Need

  • 1/2c Dried chick peas
  • 1md Onion, chopped
  • 2tb Ghee
  • 1 Red chili, whole
  • 1pn Cayenne pepper
  • 1ts Turmeric
  • 1tb Coriander
  • 4c Stock
  • 1 Salt to taste
  • 1md Caroot, chopped
  • 1lg Potato, cubed
  • 1 Green bell pepper, chopped
  • 1 Tomato, chopped
  • 1/2c Grated coconut
  • 1c Coconut milk
  • 2tb Lemon juice
  • 2ts Cilantro/parsley

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