Soup Nazi's Mulligatawny

Ingredients · for 4 (scales to your household)

• 16 cups Water $0.01
• 6 cups Chicken stock $3.15
• 2 Potatoes $1.55
• 2 Carrots $0.35
• 2 stalks Celery, with tops $0.60
• 1/2 Eggplant $0.97
• 1 Onion $0.60
• 1 cup Corn $0.83
• 2/3 cup Roasted red peppers $1.80
• 1/2 cup Tomato sauce $0.66
• 1/2 cup Shelled pistachios $1.82
• 1/2 cup Roasted cashews $0.94
• 1/2 cup Italian parsley $0.83
• 1/4 cup Lemon juice $0.89
• 3 tablespoons Sugar $0.05
• 1/2 teaspoon Curry powder $0.05
• 1/2 teaspoon Pepper $0.07
• 1/4 teaspoon Thyme $0.02
• 1 Bay leaf $0.01
• 1 dash Marjoram $0.01
• 1 dash Nutmeg $0.01

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer, uncovered, for 2 hours or until soup has reduced by more than half, and is thick and brownish in color.
3. It should have the consistency of chili.
4. Stir occasionally for the first few hours, but stir often in the last hour.
5. The edges of the potatoes should become more rounded, and the nuts will soften.