Best East Indian Soup Recipes

MULLIGATAWNY SOUP - WORLD CLASS (EAST INDIAN)

Steps:

• In a very large soup pot combine water and chicken stock.
• Peel and slice potatoes and carrots.
• Peel and dice eggplant, and onion into 1/4 inch cubes.
• Finely chop roasted pepper and parsley.
• Add prepared vegetables and all remaining ingredients to pot.
• Stir to combine and bring to a boil over med/high heat.
• Reduce heat to low and slow simmer uncovered for 4-5 hours, or until soup has reduce in volume by half. (It should be thick and brownish in colour and the consistancy of chili).
• Stir often as soup starts to become thicker.
• When nuts have softened, soup is ready.

EAST INDIAN TOMATO SOUP

Steps:

• In a large skillet, heat oil over medium heat. Add cardamon, cumin and cayenne stirring until fragrant, about 30 seconds. Stir in onion, garlic, and salt. Reduce heat and cook until onion is soft. Add tomatoes with juices and bring to a simmer. Cook for 10 minutes. Remove from heat and allow to cool. Add yogurt and lime juice. Puree 1/2 of soup with a blender and recombine with remainder of soup. Chill in refrigerator if served cold. Otherwise reheat and serve immediately.

EAST INDIAN SOUP

Steps:

• 1. In a large skillet over medium heat, sauté onion, green pepper, and garlic in oil 3 minutes. 2. Add chicken broth, chicken, mushrooms, tomato soup, water, curry powder, and salt. Bring to a boil and boil 5 minutes. Reduce heat to low, cover, and simmer 20 minutes.