Vegetarian Mulligatawny Soup Recipe

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Vegetarian Mulligatawny Soup
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Ingredients
16
Count
Nutrition
760
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. In a soup pot, saute the onions in the ghee for 5 minutes.
  2. Add chili, turmeric and coriander.
  3. Saute for 2 to 3 minutes, stirring.
  4. Add the stock and the vegetables.
  5. Simmer for 10 to 15 minutes, until veggies are tender.
  6. Add the coconut, coconut milk and cook for a further 5 minutes.
  7. Remove from heat and let cool for a few minutes.
  8. Add lemon juice and cilantro.
  9. The longer this soup sits, the better its flavor.
  10. Re-heat gently before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 759.66 Kcal (3181 kJ)
Calories from fat 147.47 Kcal
% Daily Value*
Total Fat 16.39g 25%
Sodium 25018.08mg 1042%
Potassium 363.26mg 8%
Total Carbs 125.54g 42%
Sugars 5.16g 21%
Dietary Fiber 3.39g 14%
Protein 2.02g 4%
Vitamin C 29mg 48%
Vitamin A 0.8mg 27%
Iron 9.8mg 55%
Calcium 32.5mg 3%
Amount Per 100 g
Calories 244.23 Kcal (1023 kJ)
Calories from fat 47.41 Kcal
% Daily Value*
Total Fat 5.27g 25%
Sodium 8043.25mg 1042%
Potassium 116.79mg 8%
Total Carbs 40.36g 42%
Sugars 1.66g 21%
Dietary Fiber 1.09g 14%
Protein 0.65g 4%
Vitamin C 9.3mg 48%
Vitamin A 0.3mg 27%
Iron 3.2mg 55%
Calcium 10.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.9
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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