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Food & Recipes

Foodie 411

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Vegan Mulligatawny Detox Soup

This Recipe Is:

By The Gluten Free Goddess
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:

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.
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:

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.
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.
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