Vegan Mulligatawny Detox Soup

By Alqualonde

This soup is 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. The chick peas give it a boost of protein; the apple gives it a sweet-tart kick. Use organic vegetables for maximum detox and 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 and diced
• 2 heaping cups cabbage, thinly shredded
• 1 quart fresh spring water
• 2 cups organic Super Veggie Juice
• 1 14-ounce can organic chick peas, drained
• small pinch of sea salt, to taste
• 1 14-ounce can coconut milk, stirred
• 1-2 teaspoons gluten-free brown rice syrup
• thin apple slices or shredded apple, for garnish
• chopped fresh cilantro, if desired, for garnish
• juice from 1 medium lime, or to taste

Details

Servings 6

Preparation

Step 1

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:

1. 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.

2. 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.

3. 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.