Evening Edge
What’s For Dinner?
DEL.ICIO.US
Mulligatawny Soup - from Rainbow Natural Foods
Rate this recipe: (average rating = 4.00 with 6 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
From the menu of . . . Rainbow Natural Foods
2118 N. Decatur Road
Decatur
404-636-5553 (grocery, deli); 404-633-3538 (restaurant)
Q: Rainbow Grocery is one of my favorite places to get lunch, and the last time I was there, I picked up a container of their Mulligatawny Soup. The label gives the ingredients as yellow split peas, stock, tomatoes, onion and garlic, but they don't list the spices that make it so incredibly good.
- Gina Webb, Atlanta
A: Restaurant and deli manager Larry Sutton says this recipe was in use when he started at Rainbow 13 years ago. "I don't know where it came from, " he admits. But he knows why people love it. "We have so many good soups, and we make them all from scratch, " he said. "It's just the freshness of the ingredients, and it's just a tasty recipe."
Hands on time: 1 hour and 30 minutes Total time: 1 hour and 30 minutes Serves: 6
Ingredients:
-
1 cup yellow dried split peas, rinsed and picked over
6 to 7 cups vegetable stock
1 large tomato, peeled and chopped (or 1/2 of 14-ounce can diced tomatoes)
1 teaspoon vegetable oil
1/2 medium onion, chopped
2 cloves garlic, minced
1/4 teaspoon ground cumin
1/8 teaspoon dry mustard
1/8 teaspoon ground coriander
Pinch ground cayenne pepper
1/16 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 teaspoon sea salt
1/8 teaspoon black pepper
6 tablespoons chopped fresh cilantro, for garnish
Instructions:
Place the split peas in a saucepan and cover with enough vegetable stock to go 1 inch above the peas. Bring to a boil, then reduce the heat to a simmer and cook slowly, stirring occasionally, until the peas are soft and falling apart, about 1 hour. Add more vegetable stock as necessary. Add the tomato and cook an additional 10 minutes. Add enough vegetable stock to get the consistency of a thick soup (about 4 cups total volume).
In a small frying pan, heat the vegetable oil. Add the onion, garlic, cumin, mustard, coriander, cayenne, cloves and ginger. Cook over medium heat, stirring occasionally, until the onions are translucent. Stir the onion mixture into the soup with the salt and pepper and simmer for an additional 15 to 20 minutes.
Garnish the soup with the chopped cilantro before serving.
In a small frying pan, heat the vegetable oil. Add the onion, garlic, cumin, mustard, coriander, cayenne, cloves and ginger. Cook over medium heat, stirring occasionally, until the onions are translucent. Stir the onion mixture into the soup with the salt and pepper and simmer for an additional 15 to 20 minutes.
Garnish the soup with the chopped cilantro before serving.
Notes:
Once popular with British colonials in India, this vegetable soup boasts a slightly peppery but subtle spice combination.
As with any soup, starting with a flavorful stock is important. If you choose not to make your own, go with a good-quality vegetarian stock from a carton, not a can. We tested the recipe with Pacific Foods brand organic vegetable broth, and the result was delicious.
As with any soup, starting with a flavorful stock is important. If you choose not to make your own, go with a good-quality vegetarian stock from a carton, not a can. We tested the recipe with Pacific Foods brand organic vegetable broth, and the result was delicious.
Nutrition:
Per serving: 298 calories (percent of calories from fat, 15), 15 grams protein, 50 grams carbohydrates, 12 grams fiber, 5 grams fat (1 grams saturated), 2 milligrams cholesterol, 1,716 milligrams sodium.
More recipes like this:
Recipes in the same category:ATL restaurant recipes
Recipes from: Rainbow Natural Foods