Mulligatawny soup
Mulligatawny soup

Mulligatawny soup

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Note: For shipping reasons, this product will be shipped in our pouch format.

This spicy, bright coloured soup is loaded with curry, turmeric and flavours of cardamom. Finish this soup with 1 cup of almond milk (or milk of choice) and add a fresh chopped apple. 

Add contents of jar to 7 cups water and 1 can coconut milk (or your preferred milk). Cook over medium high heat for approximately 1 hour. Add more water if needed while cooking. Optional: add fresh chopped apple. Serves 4-6.

Instant Pot Directions: Add contents of jar/pouch into Instant Pot plus recommended amount of water and milk as per the label directions. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 15 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 15 minutes will begin. After 15 minutes, allow pressure to naturally release for 10 minutes.

Tip: Feel free to use fresh onion, garlic or herbs in your soup. You can also add canned crushed tomatoes and vegetable/or chicken broth instead of water.  If using fresh onion and garlic, before cooking, set the Instant Pot to Saute on medium, add 1 tablespoon of vegetable oil and sauté for 2-3 minutes before adding your jar/pouch contents and liquid.

Ingredients: yellow peas, brown rice, crushed chili pepper, curry powder, turmeric, cardamom powder, oregano, parsley, celery seed garlic, onion, kosher salt