Mulligatawny (curried white bean soup)

Ingredients

• 900 g cooked white beans (about 3½ cans, drained)
• 2.5 liters water
• 2 large carrots
• 2 large turnips
• 1 large onion
• 1 leek
• 55 g vegan butter
• 2 teaspoons salt
• 2 dozen peppercorns
• 15 g curry powder
• 15 g all-purpose flour

Missing an ingredient?

• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of vegan butter
• What to use instead of turnip
• What to use instead of black pepper
• What to use instead of leek
• What to use instead of carrots

Instructions

1. Put the beans, water, onion and leek in a large pot.
2. Slice the carrots and turnips and fry them in half the vegan butter until lightly browned. Add them to the pot with the salt and peppercorns and cook everything for 40 minutes.
3. Strain it and return it to the pot. Mix the flour, curry powder and the rest of the vegan butter into a paste, add it and stir until it has boiled for 3 minutes.
4. Serve it with boiled rice on the side.

Nutrition facts

Approximate, per serving (about 461 g). Calculated with data from USDA FoodData Central.