Mulligatawny Soup and Raaita Recipe Review

[Guest guest]

The same time I first made this soup I served it with a recipe from

Hari Atma called Kheeraa Raaitaa aka Cucumber Yogurt--(it was posted

on 7-20 so should be in the files now!) I thought they went really

well together. I give a " thumbs up " to the Raaitaa! Surprisingly

enough, I found even eating the hot soup with the cucumber yogurt as

a side dish to be very nice on a hot day. I also find the soup to

be delicious as leftovers served at room temp the next day with the

raaitaa as a topping.

 

Mulligatawny Soup

 

2 tsp oil

1 onion, finely chopped

2 medium carrots, chopped

2 celery stalks, chopped

2 apples, peeled, seed core removed, diced

1/4 cup whole wheat flour

3 tsp (1 Tbsp) curry powder

1/8 tsp mace or nutmeg

1 whole clove (opt) I didn't have one so didn't use it.

2 cups vegetable stock

28 oz can petite diced tomatoes, with juice

15.8 oz can great northern beans, with juice from can

salt, to taste--can also add some red pepper flakes if desired

1 tsp lemon or lime juice

 

Saute the chopped veggies and apple in a soup pot in the 2 tsp oil

about 5 minutes until softened. Stir in the flour, nutmeg or mace,

curry and clove. Cook, stirring, about a minute until veggies are

coated with the flour mix. Add the tomatoes and stir to mix, then

the stock, and beans. Bring mix to boil, stirring occasionally and

scraping bottom of pot. Then reduce heat and cover pot and simmer

for 30 minutes. Before serving adjust for salt. At this time some

lemon or lime juice can be added if needed.

 

4 to 6 servings