Vegan Butternut Mulligatawny Soup

Vegan Butternut Mulligatawny Soup

recipe by

470
calories
18
ingredients
9
servings
3.616

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Ingredients

3 onion medium, roughly chopped
2 stalks celery roughly chopped
1 carrots large, peeled and roughly chopped
1 butternut squash medium, peeled, seeds removed and chopped
8 cups water or vegetable stock
4 cloves garlic
1 in ginger piece of, grated
1 tbsp cumin
1 tbsp coriander
2 tsps tumeric
1 tsp cinnamon
3 cups brown rice cooked
1 can coconut milk I used full fat
2 tsps salt plus more to taste
1 lemon plus more to serve

Nutrition Facts

470
calories
13
g fat
6
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 12
SmartPoints: 16