Copyright John Paul Urizar
www.johnpaulurizar.com.au
The recipe below is not an authentic version of the classic mulligatawny, a traditional watery Indian soup. This version is anything but watery. It's a complete meal in itself and the perfect way to boost your veggie intake in one hit.
Heat the oil in a large stock pot and add the onion to cook for 2 - 3 minutes until soft. Add the garlic, chilli and curry powder and cook for a further 2 minutes.
Throw the cinnamon and brown rice in with the vegetable stock and canned tomatoes and bring to the boil. Reduce the heat and cook for around 30 minutes. Add the squash, sweet potato, carrots, zucchini and cauliflower and cook for a further 30 minutes.
Makes 6 servings (serve = 1 bowl)
| Prep Time: | 10 mins |
| Cooking Time: | 1hr 10 mins |
| Ready in: | 1hr 20mins |
Suitable for: |
|
| Dinner, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 618 kj |
| Calories | 148 kcal |
| Fat | 4.4 g |
| Saturated Fat | 0.8 g |
| Total Carbohydrate | 18.1 g |
| Total Protein | 6.5 g |
| Fibre | 4.6 g |
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