Miso Mulligatawny Soup

Mulligatawny Soup is a fusion dish that originated in India during the British colonial era and combines Indian and British flavors.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.

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Medium

Miso Mulligatawny Soup

Cooking Method: Boiling, Simmering Cuisine: Indian, Japanese Courses: Lunch, Main Course, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 4 cup Vegetable broth
• 1 cup Red lentils
• 1 medium Onion
• 2 medium Carrot
• 2 medium Celery stalks
• 4 clove Garlic cloves
• 1 teaspoon Ginger
• 2 teaspoon Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Turmeric
• 0.5 teaspoon Cayenne pepper
• 1 cup Coconut milk
• 2 tablespoon Miso paste
• 2 tablespoon Lime juice
• 2 tablespoon Fresh cilantro
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. In a large pot, heat some oil and sauté the onion, carrot, celery, garlic, and ginger for 5 minutes.
2. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir well.
3. Add the vegetable broth and lentils. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in the coconut milk, miso paste, lime juice, cilantro, salt, and black pepper. Cook for another 5 minutes.
5. Remove from heat and let the soup rest for 5 minutes.
6. Serve hot and garnish with additional cilantro if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 35g12%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.