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Vegan Mulligatawny Detox Soup

Vegan Mulligatawny Detox Soup
This Recipe Is:

By
WebMD Recipe from Foodily.com

Ingredients
  • 1 tablespoon
    avocado oil
  • 4 cloves
    garlic, minced
  • 1 inch
    fresh ginger, grated
  • 2 teaspoons
    mild gluten-free organic curry powder
  • 1 teaspoon
    organic turmeric
  • 1/2 teaspoon
    cayenne pepper, more or less, to taste
  • 1 medium
    sweet or red onion, peeled, diced
  • 4 medium
    carrots, peeled and diced
  • 1 cup
    cauliflower florets, chopped
  • 2 large
    Granny Smith apples, peeled and diced
  • 2 heaping cups
    cabbage, thinly shredded
  • 1 quart
    fresh spring water
  • 2 cups
    organic veggie juice
  • 1 14-ounce can
    organic chick peas, drained
  • Small pinch
    of sea salt, to taste
  • 1 14-ounce can
    coconut milk, stirred
  • 1-2 teaspoons
    gluten-free brown rice syrup
  •  
    thin apple slices or shredded apple, for garnish
  •  
    chopped fresh cilantro, if desired, for garnish
  •  
    juice from 1 medium lime, or to taste
Instructions

For a slow cooker:

  1. Combine all of the ingredients in a slow cooker  except the coconut milk, lime juice and brown rice syrup. Cover and cook on high according to your manufacturer's instructions for cooking vegetable soup. 
  2. When the veggies are tender, add in the coconut milk and lime. Taste test. Add brown syrup to taste. Heat through 15 minutes.

For stove top:

  1. Heat the avocado oil over medium high heat in a medium size soup pot. Add the garlic, ginger, curry, turmeric and cayenne and briefly stir for to season the oil. Add the onion, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, about 7 to 10 minutes.
  2. Stir in the spring water and chick peas; season with a touch of sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.
  3. Add the coconut milk, lime juice and brown rice syrup. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.
Tip
Options: If you desire a smooth soup, puree the soup with a hand held 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. If you prefer more texture, puree only half the soup, or mash lightly with a potato masher until you have the consistency you desire.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com

Nutritional Information
Makes: 6 servings
  • Calories365
  • Carbohydrates50.7 g
    • Dietary fiber10.3 g
  • Cholesterol0 mg
  • Fat17.1 g
    • Saturated fat14.2 g
  • Sodium422 mg
  • Protein7.3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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