Vegetable Mulligutwanny Soup
published by rocky2020 on Apr 5, 2009
How to make Mulligutwanny soup.
Ingredients For4 For100
Potatoes 115gm. 2.8kg.
Carrot 55gm. 1.35kg.
Turnip 55gm. 1.35kg.
Tomatoes 225gm. 5.6kg.
veg.stock 590ml. 15lit.
Coconut 1. 10.
Lime 1. 10.
Curry leaves 1 spring. 1 bunch.
Oil 15ml 250ml.
Garlic 2 cloves. 30gm.
Onion 15gm. 240gm.
Ginger a small piece. 45gm.
Cinnamon a small piece 10gm.
Coriander 10gm. 225gm.
Cumin 10gm. 225gm.
Fennel 10gm. 225gm.
Turmeric a pinch. 15gm.
Fenu greek a pinch. 5gm.
Boiled rice 30gm. 680gm.
Salt to taste. 100gm.
Method
- Clean and cut vegetables into small pieces.Roast and powder coriander,cumin and fennel.
- Add vegetables,stock,coriander,fennel and cumin powders,turmeric,fenugreek,half the onion,garlic,cinnamon,curry leaves,tomatoes and salt.Simmer till vegetables are tender.
- Strain and pass vegetables through a sieve, saving afew pieces for garnish.
- Extract thick coconut milk from the coconut and add to the soup
- Heat fat in a pan.Add remaining sliced onion and fry till crisp.
- Add soup,lime juice and more if necessary.Remove and serve hot garnished with boiled rice and pieces of vegetables.
