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Vegetarian Style Mulligatawny Soup with Rosematta Spiced Rice
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Serves: 4
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My dad and my brothers think that they make the best mulligatawny soup. However, this recipe is a fusion of father, sons and daughter and my mother's touch since she is the vegetarian in our family.
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Ingredients:
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- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 teaspoon salt
- 1 teaspoon Nirmala's Kitchen Aleppo Chili Powder
- 1 teaspoon Nirmala's Kitchen Ground Cumin
- 1 teaspoon Nirmala's Kitchen Turmeric
- 1/2 teaspoon Nirmala's Kitchen Amchur
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- 1 teaspoon freshly ground black pepper
- 1 cup Nirmala's Kitchen Kerala Rosematta Spiced Rice
- 6 cups vegetable broth
- Salt to taste
- 1/2 cup 1/2-inch-thick sliced carrots
- 1/2 cup chopped celery
- Chopped cilantro for garnish
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Directions:
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- In a heavy, 4-quart saucepan, heat oil and sauté onions, stirring occasionally, until golden.
- Add spices and cook over moderately low heat, stirring occasionally, about 5 minutes. Add rice, stock and salt, and simmer on medium heat until rice is cooked, about 25-30 minutes.
- Add carrots, celery or your favorite vegetables, and cook for another 5 minutes. Serve sprinkled with fresh chopped cilantro leaves.
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