I've never ever had mulligatawny soup. The first and only time I ever heard of it was on the Soup Nazi episode of Seinfeld. I have no idea what this was supposed to taste like.
Whatever it's supposed to taste like, my soup turned out very tasty, but more important very hearty. It's super difficult to make vegetarian food filling without relying on carbs. This soup is packed with veggies and uses split peas to fill you up. Split peas are high in fiber, good protein, and full of B vitamins, folate (good for the ladies trying to conceive out there), iron, and more.
This recipe was definitely more time consuming than others on this blog. It takes a while for those split peas to cook. What I did was make the soup two days ahead of time, so that when we came back from a fun-filled weekend, we had it ready to go and the temptation to order in would be gone. Highly recommend this approach. Hope to take my own advice more often.
Source: Connoisserus Veg | Serves: 8 | Time: 2 hr
2 tbsp canola oil
1 medium onion, diced
1 ½ cups #carrots, diced (about 3 carrots)
4 garlic cloves, minced
1 tbsp freshly grated ginger
1 tsp cumin seed
1 tsp ground cumin
1 tsp mustard seeds
1 tsp ground coriander
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp turmeric
¼ tsp cayenne pepper
1 lb yellow split peas
6 cups vegetable broth (homemade to reduce sodium)
Water, as needed
1 can diced #tomatoes
2 cups broccoli #florets (about ½ of a large crown)
1 cup frozen #peas, thawed
2 tbsp lemon juice
S&P, to taste
Cashews & cilantro
Coat the bottom of a large pot with oil and place it over medium heat.
When the oil is hot, add the onion and carrot. Sweat the veggies for about 5 minutes, until they begin to soften.
Stir in the garlic, ginger, and spices (cumin seed through cayenne pepper). Continue cooking the mixture for about 1 minute, stirring constantly, until very fragrant.
Stir in the split peas and broth. Raise the heat and bring the liquid to a boil.
Lower the heat and allow the soup to simmer until the split peas are very tender.* This should take about an hour to an hour and a half. Add water as the liquid dries up in the pot (I usually add about 2 cups)
Stir in the tomatoes and broccoli and bring the soup back to a simmer. Continue cooking the soup until the broccoli is tender, about 5 minutes.
Stir in the peas and continue cooking the soup for another minute, just to heat them up.
Remove the soup from heat and stir in the lemon juice. Season the soup with salt and pepper to taste, and adjust any other seasonings to your liking.
Ladle the soup into bowls and top it with cashews and cilantro. Serve.