Appetizers / Soups / Salads

Mulligatawny Vegan Soup takes several minutes to prepare.

Mulligatawny Vegan Soup takes 360 minutes to cook.

Mulligatawny Vegan Soup makes 1 servings.

The ingredients for Mulligatawny Vegan Soup are:

.66 tbsp Extra Virgin Olive Oil
1 serving Onion, Yellow (Sauteed, 1 Medium) (by SOLARES64)
3 serving Garlic (1 clove) (by AIRAMEI)
1 tsp Ginger Root
.5 tbsp Curry powder
.33 tbsp Coriander leaf, dried
1 serving 1 Med. Green Bell Pepper
2 sweetpotato, 5" long Sweet potato
1 cup Chickpeas (garbanzo beans)
1 serving Granny smith apple - 1 med. apple
4 cup Vegetable Broth
1.75 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
1 serving Lemon, fresh squeezed, juice of one whole lemon
3 cup Basmati Rice Medley-Trader Joe's

Here is how you make Mulligatawny Vegan Soup:

Saute onion, garlic, ginger, curry powder and coriander in olive oil. Transfer mixture to slow cooker. Add all ingredients except cooked rice, coconut milk and lemon juice to the slow cooker, cover and cook on low for 6 hours. When ready to serve, add coconut milk and lemon juice. Spoon 1/2 cup of rice into the bottom of a soup bowl, ladel soup onto the rice and garnish with chopped cilantro.Serving Size: Makes 6 ServingsNumber of Servings: 1Recipe submitted by SparkPeople user KARINRK.

The nutritional information for Mulligatawny Vegan Soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,238.2

• Total Fat: 90.8 g
• Cholesterol: 0.0 mg
• Sodium: 4,691.6 mg
• Total Carbs: 323.0 g
• Dietary Fiber: 38.4 g
• Protein: 38.3 g