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Winter Vegetable Mulligatawny SoupWinter Vegetable Mulligatawny Soup

Name: Winter Vegetable Mulligatawny Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 medium onion, finely chopped; 2 medium carrots, finely chopped; 1 medium parsnip, peeled and finely chopped; 4 cups peeled diced acorn squash or butternut squash; 1 medium green apple, peeled and finely chopped; 1 tablespoon curry powder; 3 cloves garlic, minced, divided; 1 teaspoon grated fresh ginger; 4 cups low-sodium vegetable broth; 1 (14 ounce) can no-salt-added diced tomatoes; ½ cup red lentils, picked over and rinsed; 2 whole-wheat naan flatbreads, halved; ¼ cup chopped fresh cilantro, plus more for garnish

🍴

Cuisine

International

👥

Servings

⏱

Prep Time

15 mins

🍳

Cook Time

50 mins

⭐

Difficulty

Medium

Winter Vegetable Mulligatawny Soup is a dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. This main course has 419 calories, 13g of protein, and 12g of fat per serving. For $2.26 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Eating Well requires olive oil, onion, carrots, and ginger. 180 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 0%, which is improvable. If you like this recipe, take a look at these similar recipes: Chicken Mulligatawny Soup, Mulligatawny - Quick, Curried Soup Using Trader Joe's Ingredients, and Kale and Bean Winter Soup.

InternationalMedium

Ingredients

•3 tablespoons extra-virgin olive oil, divided

•1 medium onion, finely chopped

•2 medium carrots, finely chopped

•1 medium parsnip, peeled and finely chopped

•4 cups peeled diced acorn squash or butternut squash

•1 medium green apple, peeled and finely chopped

•1 tablespoon curry powder

•3 cloves garlic, minced, divided

•1 teaspoon grated fresh ginger

•4 cups low-sodium vegetable broth

•1 (14 ounce) can no-salt-added diced tomatoes

•½ cup red lentils, picked over and rinsed

•2 whole-wheat naan flatbreads, halved

•¼ cup chopped fresh cilantro, plus more for garnish

Cooking Instructions

01
Preheat oven to 375°F. Line a baking sheet with foil.
02
Heat 2 tablespoons oil in a large saucepan over medium heat until shimmering.
03
Add onion, carrots and parsnip and cook until the onions are translucent, about 6 minutes.
04
Add squash, apple, curry powder, 2 cloves garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes.
05
Add broth, tomatoes and lentils and stir to combine. Bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the squash and lentils are tender, about 20 minutes.
06
Meanwhile, brush one side of each naan with the remaining 1 tablespoon oil.
07
Sprinkle with the remaining 1 clove garlic and place on the prepared baking sheet.
08
Bake until warmed, 5 to 6 minutes.
09
Remove from oven and sprinkle with cilantro.
10
Gently mash some of the soup with a potato masher to achieve desired consistency. (Alternatively, transfer half the soup to a blender and puree. Use caution when blending hot liquids.)
11
Garnish the soup with cilantro and serve with the naan.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023

Nutritional Info

calories419 kcal

protein13.3 g

fat12.0 g

carbs53.1 g

Recipe by

Community Chef

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