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Mulligatawny Soup Click Here to Print This Recipe

Mulligatawny Soup

Serves: 4 servings


  • 2 tablespoons corn oil
  • 1/2 cup onion, diced
  • 1 clove garlic; minced
  • 1 teaspoon ginger; minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon vegetable seasoning*
  • 1/2 teaspoon black pepper
  • 2-1/2 cups vegetable broth
  • 1 cup light coconut milk
  • 1 (15 oz) can Glory Foods Simply Seasoned Tomatoes & Okra
  • 1 (15 oz) can Glory Foods Skillet Corn
  • 2 links vegetarian chicken sausage*; sliced into circles
  • 1 teaspoon fresh lime juice
  • Corn muffins, for serving (optional)


  1. Heat oil in a large saucepan and add onion; saute for 2-3 minute until fragrant.
  2. Stir in the garlic, ginger, curry powder, vegetable seasoning and black pepper; cook 1 minute more, stirring well.
  3. Add broth and coconut milk, reduce heat, simmer for 5-6 minutes.
  4. Stir in the tomatoes & okra, skillet corn and sausage.
  5. Cook an additional 5 minutes, remove from heat and stir in lime juice.
  6. Divide soup between 4 warmed soup bowls and serve with corn muffins, if desired.

*We like Mrs. Dash vegetable seasoning and Tofurky meatless chicken sausage.

Prep time: 5 minutes
Cook time: 15 minutes
Recipe by: Michaela Rosenthal

Products used in this recipe

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