Mulligatawny Detox Soup
Soup to the Rescue.
Did you over indulge (just a little)? Are you craving something fresh and light and nourishing? Or simply feeling a tad under the weather with the mid-January blues? Don't worry, Darling. I've got a body and soul soothing cure.
Mulligatawny detox soup.
It's chock full of antioxidant vegetable goodness with detoxing spices to boot. Cook it on the stove top or in a Crock Pot and let it simmer for the afternoon, filling your kitchen with a comforting aroma that feels like one big hug.
Mulligatawny is one of my all-time favorite soup recipes. But this version is not the traditional mulligatawny recipe with chicken. Nope. It's meat-free and dairy-free, gluten-free and sugar-free. The spices help promote detoxing and healing.
But best of all? You won't feel deprived doing what's good for your body. This mulligatawny is a mouth crush of flavors sweet and savory, creamy, spicy and tangy- all at once. A gluten-free diet never tasted so good.
Vegan Mulligatawny Detox Soup RecipeBy Karina Allrich March 2007.
This delectable post-modern version of mulligatawny is deliciously complex. The chick peas give it a boost of protein; the apple gives it a sweet-tart kick. Use organic vegetables for maximum detox. Adjust spices if you prefer a mild soup, as cayenne pepper packs some heat.
1 tablespoon avocado oil (or olive oil)
4 cloves garlic, minced
1 inch fresh ginger, grated
2 teaspoons mild GF organic curry powder or paste
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, cored and diced
1 medium sweet potato, peeled and diced
2 heaping cups thinly shredded cabbage
1 quart fresh spring water
2 cups organic fresh veggie juice blend (or your fave V8-style juice)
1 14-oz. can organic chick peas, drained
A small pinch of sea salt, to taste
1 cup coconut milk
Juice from 1 medium lime, or to taste
1-2 teaspoons organic agave nectar*
Thin apple slices or shredded apple
Chopped fresh cilantro, if desired
For a slow cooker:
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.
It is also beautiful left as is, as a hearty, chunky stew.
Note* I used to use organic brown rice syrup, but with the latest news about arsenic in brown rice syrup, I now use organic agave nectar or honey.