Vegan Mulligatawny Soup + 10 Healthy Soup Recipes to Warm You Up
- Winter Minestrone from Ina Garten. This is my all-time favorite. I omit the pancetta. Don’t skip the pesto at the end, it adds a ton of flavor. Kids love this one too. Make it the next time you have a crowd to feed and you’ll have one happy crowd.
On my to-try list:
- Spicy Tomato Lentil Soup from Heather Christo. This one is guaranteed to warm you up!
- Creamy Broccoli White Bean Soup from Whole Living. Um, Yum!
- Butternut Squash and Black Bean Soup by my friend Amanda who was inspired by my enchiladas!
- Roasted Tomato & Rosemary Soup with Kale and Potatoes. This is so up my alley.
- Pumpkin Chili from The Kitchn. Add some cornbread and you’re good to go.
- Roasted Tomato Basil Soup from Family Fresh Cooking… oh summer, bring back my tomatoes.
- 1 tablespoon extra virgin oilive oil
- 1 yellow onion, peeled and diced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 teaspoons curry powder
- 1 tablespoon ground turmeric
- 1/2 teaspoon cayenne pepper, more or less, to taste
- 4 carrots, diced
- 1 cup cauliflower, chopped
- 1 large Granny Smith apple, peeled, cored and diced
- 1 small sweet potato, peeled and diced
- 2 heaping cups thinly sliced cabbage
- 1 quart vegetable broth
- 1 14-oz. can organic chickpeas, drained
- 1/2 cup dried red lentils
- A small pinch of sea salt, to taste
- 1 14-oz. can coconut milk, stirred
- Juice from 1 medium lime, or to taste
- For garnish:
- Fresh cilantro
- Heat the oil over medium high heat in a large pot. Add the onion, garlic, ginger, curry, turmeric, cayenne, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, about 10 minutes.
- Stir in the veggie broth and chickpeas, lentils, and a pinch of salt. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.
- Add the coconut milk and lime juice. Stir well. Add a splash of maple syrup if you would like to sweeten up a little. Season with salt and pepper to taste.
If you would like the soup to be smooth, puree with an immersion blender (or puree- carefully- in small batches, tightly covered, in a blender or food processor) until smooth. Return the puree to the soup pot. Heat over low heat until serving.
For an even richer, creamier soup, whisk in 1/2 cup plain Greek yogurt just before serving.
adapted from glutenfreegoddess.blogspot.com