5:2 Fast Day and Weight Watchers
Hot on the heels of my last “healthy” new year recipe for 5:2 Diet & WW Chicken Mergeuz Meatballs, which has proved to be very popular, is my latest creation,“Snowy Day” Vegetarian Mulligatawny Soup. Today’s recipe was made yesterday, for a cold and snowy day here in North Yorkshire, where a big bowl of something tasty and steaming hot was needed for lunch. I am staying with my mum at the moment, and she is vegetarian, so, it was a great excuse to develop and create a meat-free Mulligatawny style soup; we all love spicy food in my family, and my dad was a wizard with the spice rack, with his prawn curry being the pièce-de-résistance of his culinary repertoire. I love the classic meaty mulligatawny soup, and even the tinned ones have a certain appeal too, but a meat-free version has to be just as good, as it’s the spices that count in this Indian soup recipe.
The British have always been fond of highly spiced food, a taste which can be traced back in our cooking to medieval times, and which can be seen today in our pungent commercially prepared sauces and mustards. This tasty curried broth belongs to the early nineteenth century and is part of the heritage of the British Raj. British people who spent years in India grew to love the local spicy food and brought back their favourite recipes which were adapted in the Victorian kitchen. “Pepper Water” was the nearest thing to soup in the cuisine of India, and indeed the word mulligatawny comes from the Tamil words molegoo (pepper) and tunes (water). It was originally a vegetarian ‘sauce’, but the British added meat and various other ingredients to create a variety of mulligatawny soups, which were popular in India and Ceylon, but had an extremely bad press back home in England! And, so you see, a veggie version is more authentic than I originally thought.
My job was made MUCH easier with the help of my new OXO Easy Grips Vegetable Chopper and Silicone Lemon Squeezer. I chopped all of the vegetables and the apple in a trice, and the lemon was squeezed in a jiffy too, with the silicone squeezer, and with no pips. The vegetable chopper has an easy pour opening, which means that the veggies are just poured straight into the pan. I washed the chopper by hand in soapy water, but the chopper is also dish-washer proof. The chopper had no problems at all with the vegetables (and fruit) I used in today’s recipe…..which were onions, carrots, parsnips and apples. The other great thing about this, is when chopping onions, there are NO TEARS! The stainless steel blade pattern and recessed cutting area keeps food in place while the lid provides leverage for efficient chopping, it’s really all so easy and very convenient.
The soup was wonderful, very filling and beautifully spiced with an added sweetness of the apple and mango chutney. Serve this meat-free mulligatawny with extra rice and chutney, and a good squeeze of lemon juice. Each comforting bowl is a lovely light and low 215 calories, or 245 calories with an extra dollop of mango chutney if you wish. If calories are not an issue, than serve this soup with naan bread and assorted sambals such as grated coconut, diced cucumber, diced tomatoes, sultanas and peanuts on the side, as you would with a traditional mulligatawny. I hope you will enjoy this recipe as much as we did, and if you really want to “beef it up” then you can of course add some shredded cooked chicken and some diced boiled eggs. That’s it for today, have a great weekend, and I’ll see you soon with a naughty cake recipe, Karen
As I used left-over cooked rice in the recipe, I am adding this to Tea Time Treats, which is hosted by me, Manjiri and Jo on alternative months; this month Jo is in the driving seat and her theme is “Leftovers” WHY not join in!
Disclaimer: Collaborative paid post and recipe with OXO Good Grips