Mulligatawny

as seen in Diet for a Small Planet

Yield: 2 quarts

The San Francisco Ecology Center is famous for its great soups. Ed Lubin of the Center offers this one, which he says is "a favorite of our lunchtime patrons." It is delicious and easy to make. The longer it cooks, the better it tastes.

Ingredients

3 to 4 tablespoons margarine
2 onions, coarsely chopped
2 to 3 cloves of garlic
1 carrot, chopped
2 stalks of celery, chopped
1 green pepper, chopped
1 small turnip or parsnip, grated
1 large or 2 small Pippin or other apples, cored and chopped
1 teaspoon curry powder
3 ounces tomato paste
2 tablespoons parsley
5 cups water
2 cups cooked garbanzos (⅔ cup uncooked) or one 1-pound can, undrained
Salt or vegetable seasoning powder to taste

Directions

  • Heat margarine in a large pot and sauté onions and garlic until onions are translucent. Add carrots, celery, green pepper, turnip, apple, curry powder, tomato paste, parsley, and water and cook for 30 minutes to 1 hour.
  • Purée beans in a blender until smooth and add to soup pot, with more water if the soup is too thick. Taste for salt and spices.
  • Heat through and serve or continue to simmer, the longer the better.