Mulligatawny - Vegetarian-style

Perfect antidote for running noses and sneak-up-on-ya flu. The peeling and dicing of the vegetables takes a bit of time - as does the simmering of the soup before it’s good and ready - but it’s all worth it. This is sure to be a big hit during the colder months of the year.

Since the challenge of "No Croutons required" for March is an Indian or Indian-style vegetarian soup or salad, I simply have to present my Mulligatawny soup. The trick is long hours of the soup simmering away on the stove - this is what makes the soup so absolutely delicious.

My Mulligatawny

3 potatoes, peeled and diced
4 small carrots, peeled and diced
2 big parsnip, peeled and diced
1 big onion, peeled and diced
2 leeks, outer layers removed, thinly sliced
2 apples, peeled and diced
150 g. yellow corn
300 g. eggplant, diced
1 red pepper, roasted, skin removed and diced
1 can of diced tomatoes
1 can of coconut milk
1 handful of fresh parsley, chopped
1 handful of pistachio nuts, chopped
1 lemon, juice only (use some of the peel as garniture)
1 lime, juice (use some of the peel as garniture)
1 tbsp brown sugar
1 tsp cumin
1 tsp thyme
1 tsp nutmeg
1½ tbsp curry (depending on how strong your chosen curry is or how strong you want the soup, you can add more or less)
2 bay leaves
1,5 l. water
2 tbsp olive oil
15 g. butter

Prepare all the vegetables. Start by roasting the curry in the oil and butter. Then add the different vegetables and herbs (leave out the lemon, lime, parsley and nuts). Make sure that the vegetabels do not take colour. Then add the water and bring to a boil before you leave it to simmer for 3 - 4 hours. Stir every now and then. This thickens the soup and intensifies the taste. Add juice (lemon/lime), pistachio nuts, parsley and coconut milk, let it blend in with the rest of the soup and simmer for another 10 minutes. Serve with a bit of nut-parsley topping.