Mulligatawny Soup

Who doesn’t love a delicious warm soup? Inspired by the Moosewood Restaurant favorite, this variation of the traditional Indian dish makes for a tasty and filling supper. Called Mulligatawny, this dish is a coconut based broth with lots of veggies & spices. Experiment as you like with other vegetables, meats and spices to add your own flavor! (Paleo/Veg/GF) unnamed.png

Ingredients (6 servings)

  • 1 1/2 cups chopped sweet onions
  • 2 celery stalks, chopped
  • 2 tablespoons olive oil
  • 1 Tsp salt
  • 1/4th Tsp cayenne
  • 2 Tsps turmeric
  • 1 Tsps ground coriander
  • 4 cups vegetable broth
  • 1/2 tsp sea salt
  • 1 cup diced carrots
  • 1 cup diced potatoes, cut into small cubes
  • 1 cup chopped pepper
  • 1 cup chopped tomatoes
  • 1.5 cups cauliflower florets
  • 1/2 cup unsweetened finely grated coconut
  • 1 cup unsweetened coconut milk
  • 2 Tbsp’s fresh lime juice
  • 3 Tbsp’s chopped cilantro


  1. In a medium soup pot, saute the onions and celery in the olive oil.
  2. As the onions become translucent, add the cayenne, turmeric, and ground coriander. Saute for a minute, stirring to prevent the spices from burning.
  3. Add the stock, salt, carrot, and potatoes.
  4. Bring to a boil, then reduce the heat, cover the pot, and simmer the vegetables for 10 minutes.
  5. Add the peppers, cauliflower, tomatoes, grated coconut and coconut milk.
  6. Simmer for another 10 minutes or until the vegetables are tender.
  7. Add the lime juice and cilantro & adjust the spices as desired.
  8. Sprinkle some more cilantro on top of the soup and serve (soup may be served immediately, however the longer it sits the more flavorful it will become)

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