Vegetarian Mulligatawny Soup
Adapted from Pioneer Woman's Easy Mulligatawny
- 1 can of chickpeas (aka garbanzo beans)
- Salt And Black Pepper To Taste
- 4 Tablespoons Butter
- 1 whole Medium Onion
- 3 cloves Garlic, Minced Finely
- ¼ cups All-purpose Flour
- 1 Tablespoon Curry Powder
- 32 ounces, fluid Vegetable Broth
- 2 cups Half-and-half
- 1 whole Granny Smith Apple, Peeled And Diced
- 1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
- 2 teaspoons Salt, More To Taste
- Freshly Ground Black Pepper
- Cayenne Pepper (optional, For Spice)
Preparation InstructionsHeat 2 tablespoons butter over medium-high heat. Add chickpeas and cook, stirring occasionally, until golden. Remove to a plate. Set aside. (Note: I toasted pine nuts with the chickpeas, but next time will try without them. The flavor was a little too much, although perhaps fewer pine nuts would be okay.)
In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown. (Note: Next time I will probably saute the onion and garlic with the chickpeas.)
Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.
Pour in chicken broth. Stir to combine, then cook for five minutes.
Add half and half, salt, pepper, and sugar, then cook for another five minutes.
Add diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.
This was pretty good. The pine nuts were just a little too strong. So I'll make the aforementioned changes next time. But otherwise this is a keeper.
Soup for you! (Seinfeld anyone?)