Community Talk Forums Discuss travel plans, ideas, destinations, food and anything else related to India in our forums. Favorite Places Chandigarh Chennai (Madras) Delhi Goa Jaipur Mumbai (Bombay)   Favorite Food Samosas Naan Chicken Tandoori Saag Gosht Chicken Tikka Masala Gulab Jamun   Favorite Monuments Qutb Minar Red Fort Sun temple at Konark Ajanta Caves Ellora Caves

Soups Chicken Mulligatawny Vegetable Mulligatawny Rasam Spinach and Chicken Soup   Vegetable Mulligatawny Soup   Servings 6 Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients Paste ingredients   1/2 gallon Minced Ginger 1 1/2 cups Minced white onion 1/2 cups Minced Garlic 1 Fresh Green Chilis 1/4 lb Curry Powder 1/4 lb Turmeric 1/4 lb Cumin 1/4 lb Oil 2 oz Butter Soup base ingredients   4 cups Vegetable Stock 4 stalks Chopped Celery 1/2 tbsp Chopped Carrots 1/2 tbsp Yellow Split Peas 1/2 tbsp Cubed Potatoes 1/2 tbsp Bay Leaves 3/4 lb White Onion 3/4 lb Cilantro 3/4 lb Lemon Juice     1 cup Yoghurt   Salt & pepper to taste 2 tbsp Lemon slice & minced Cilantro for garnish Preparation In a large pot, add all the "paste" ingredients and cook slowly over low heat until the onions are wilted and translucent. If the paste seems dry, you can add a little extra oil. Pour in the stock and add all the rest of the soup ingredients. Bring to a boil, reduce heat, and cook for 30 minutes. When ready to serve, stir in the yoghurt. Salt and pepper to taste. Ladle into bowls, topping each with a thin slice of lemon and minced cilantro sprinkled on top.