Vegan Mulligatawny Soup
with Toasted Coconut Topping
Cooking time
20 minutes
Servings
2/4
Calories
930 /serving
This hearty soup gets more and more soothing with every spoonful. A rich combo of lentils, coconut milk and Indian spices gives it a hearty base. A crunchy bunch of shredded coconut, seeds and nuts gives it a fun topping.
We will send you:
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lemon
- 2 Garlic cloves
- 200g Red lentils
- 25g Shredded coconut
- 400ml Organic fair-trade coconut milk (non-GMO)
- 30ml Vegetable demi-glace
- 25g Nuts & Seeds salad topper
- 30ml Tomato paste
- 12g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Cashews • Soy • Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
51 g
Saturated Fat
40 g
Sodium
490 mg
Total Carb
88 g
Sugars
11 g
Protein
36 g
Fibre
28 g
Preparation
Toast the coconut
- Heat a medium, dry pot on medium.
- Add the coconut and toast, stirring often, 1 to 2 min., until lightly golden and fragrant.
- Transfer to a small bowl and reserve the pot.
Mise en place
- Mince the garlic.
- Quarter the lemon.
Start the soup
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato paste, spices and S&P. Cook, stirring often, 1 to 2 min., until the tomato paste is dark red.
- Add the lentils, demi-glace, coconut milk and 1 ½ cups water (double for 4 portions).
- Reduce to a simmer and cook, stirring occasionally, 10 to 12 min., until slightly thickened.
Finish the soup
- To the pot, add the spinach and juice of up to 2 lemon wedges (double for 4 portions).
- Cook, stirring often, 30 sec. to 1 min., until wilted and combined.
- If the soup seems dry, gradually add 1 tbsp water (double for 4 portions) at a time until you achieve your desired consistency.
Plate your dish
- Divide the soup between your bowls.
- Garnish with the coconut, salad topper and remaining lemon wedges. Bon appétit!
