Enhanced Mulligatawny Soup


8 cups water
6 cups chicken broth or vegetable broth
3 tbsp olive oil
1 medium potato, peeled &, diced (all vegetables should be diced the same size)
1 carrot, peeled & diced
2 stalks celery, diced
1/2 large eggplant, peeled & diced
1 large onion, chopped
1 cup frozen corn
2/3 cup roasted red pepper, diced
796 mL low sodium stewed tomatoes (I use PC blue menu)
1/2 cup roasted cashews
1/2 cup chopped Italian parsley
1/4 cup lemon juice
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
1 dash marjoram
1 dash nutmeg
1 dash of cayenne (or to taste)
24 Shrimp
1 cup Sliced Smoked Chorizo Sausage
1 cup diced cooked chicken


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