Gluten Free and Vegan Cold All Things Soup

I came across the Vegan Mulligatawny Detox Soup Recipe by Gluten Free Goddess. The list of ingredients made my mouth water. I knew I would puree it into a beautiful thing.

However, I did add and change some things. Mostly it is still Karina's recipe.

I thought this would make a great chilled soup or thick "shake" drink.

With Humidexs of greater than 40 degrees Celsius expected, this soup would be a good hot weather all in one meal.

Here's Karina's recipe. My changes are in blue.

Vegan Mulligatawny Detox Soup Recipe

1 tablespoon avocado oil (used medium ripe avacado chopped)
4 cloves garlic, minced1 inch fresh ginger, grated
2 teaspoons mild GF organic curry powder (3 tsps mild curry powder) 
1 teaspoon organic turmeric (2 tsp turmeric)
1/2 teaspoon cayenne pepper, more or less, to taste
1 tsp cinnamon
1/2 tsp nutmeg1 medium sweet or red onion, peeled, diced
4 medium carrots, peeled and diced
1 cup cauliflower florets, chopped
2 large Granny Smith apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
2 heaping cups thinly shredded cabbage
1 quart fresh spring water(2 - 330ml unsweetened coconut water, 4 cups spring water)

2 cups organic Super Veggie Juice (1 - 796ml/28oz diced tomatoes)

1 14-oz. can organic chick peas , drained

A small pinch of sea salt, to taste(no salt, it was in the tomatoes)

1 cup brown Jasmine Basmati Rice

12oz block of silken tofu

 
1-14 oz can coconut milk, stirred(1 - 400 ml "Lite" coconut milk)

Juice from 1 medium lime, or to taste(1/4 cup lemon juice)

1-2 teaspoons gluten-free brown rice syrup(1 TBSP liquid agave, even maple syrup would be good))

For garnish:
Thin apple slices or shredded apple
Chopped fresh cilantro, if desired

 

For a slow cooker:

Combine all of the ingredients in a slow cooker except the coconut milk, lime juice and brown rice syrup. Cover and cook on high according to your manufacturer's instructions for cooking vegetable soup. When the veggies are tender, add in the coconut milk and lime. Taste test. Add brown syrup to taste. Heat through 15 minutes.

For stove top:

Heat the avocado oil over medium high heat in a medium size soup pot. Add the garlic, ginger, curry, turmeric and cayenne and briefly stir for to season the oil. Add the onion, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, about 7 to 10 minutes.

Stir in the spring water and chick peas; season with a touch of sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.

Add the coconut milk, lime juice and brown rice syrup. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.

Options:

If you desire a smooth soup, puree the soup with a hand held immersion blender (or puree- carefully- in small batches, tightly covered, in a blender or food processor ) until smooth. Return the puree to the soup pot. Heat over low heat until serving.

If you prefer more texture, puree only half the soup, or mash lightly with a potato masher until you have the consistency you desire.

It is also beautiful left as is, as a hearty, chunky stew.

Serves 4-6.


My notes: STOVETOP:I added 1/2 of the coconut water to steam saute the onions, garlic and spices. Then added the rest of the fluids, vegetables, apple, rice and tofu. Covered with a tight lid, cooked on medium heat for 1.5 hrs or until root vegetables are soft. Then added the coconut milk, lemon juice and agave.When cooled I blended the soup until creamy in my VitaMix.

Chill and serve very cold as a drink or heat up for a great soup.

Next time I'm going to try putting all the ingredients in a roasting pan covered and bake for a couple of hours until veggies are soft.

Also I'm going to grate everything with the food processor to speed up the cooking.I made 3.5 litres