[Jackie07]

Vegan Mulligatawny Detox Soup
By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Did you over indulge? Just a little? Don't worry,I've got a body and soul soothing cure. Mulligatawny detox soup. It's chock full of antioxidant vegetable goodness with detoxing spices to boot. Cook it on the stove top or in a Crock Pot and let it simmer for the afternoon, filling your kitchen with a comforting aroma that feels like one big hug.
Mulligatawny is one of my all-time favorite soup recipes. But this version is not the traditional mulligatawny recipe with chicken. Nope. It's meat-free and dairy-free, gluten-free and sugar-free. The spices promote detoxing and healing. But best of all? You won't feel deprived doing what's good for your body. This mulligatawny is a mouth crush of flavors sweet and savory, creamy, spicy and tangy- all at once.
This delectable post-modern version of mulligatawny is deliciously complex. The chick peas give it a boost of protein; the apple gives it a sweet-tart kick. Use organic vegetables for maximum detox. Adjust spices if you prefer a mild soup- cayenne pepper has heat.
Ingredients
1 tablespoon avocado oil
4 cloves garlic, minced
1 inch fresh ginger, grated
2 teaspoons mild GF organic curry powder
1 teaspoon organic turmeric
1/2 teaspoon cayenne pepper, more or less, to taste
1 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 cups organic Super Veggie Juice
1 14-oz. can organic chick peas , drained
A small pinch of sea salt, to taste
1 14-oz. can coconut milk , stirred
Juice from 1 medium lime, or to taste
1-2 teaspoons gluten-free brown rice syrup
For garnish:
Thin apple slices or shredded apple
Chopped fresh cilantro, if desired
Instructions
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.
Total Servings: 6