Mulligatawny Soup

Name: Mulligatawny Soup
Ingredients: 1/4 cup organic coconut oil; 1/2 cup onion, finely diced; 2 stalks celery, thinly sliced; 1 carrot, thinly sliced; I clove garlic, chopped; 1 tablespoon ginger, finely chopped; ½ teaspoon curry powder (add more if you like curry); ½ teaspoon garam masala (Indian spice blend) will be available in online store; ½ teaspoon tumeric; 1 ½ tablespoons organic flour; ¾ cup tomatoes, pureed; 1 Granny Smith green apple, cored and chopped (1/2 inch cubes); 4 cups organic vegetable broth (chicken broth works too); ¼ cup mansoor dal (dry split red lentils) (tinned lentils work too); 2 cups cooked chickpeas (one large tin); 1/2 cup pre-cooked brown rice (follow package instructions); 1 pinch dried thyme (or fresh if you have it); sea salt to taste; ground black pepper to taste; Handful chopped organic spinach (add more if you love spinach as I do); 1/2 cup coconut milk (light or heavy, your call); 1 ½ teaspoon freshly squeezed lemon juice; Garnish with organic yogurt and chopped cilantro

AuthorJackie DeKnockCategoryGOURMET ADVENTURE, India

The name Mulligatawny comes from 2 oriental Indian words meaning 'pepper water' and yes it does have a delicious zing to it! It is so, so good for you, ‘the’ perfect fell-good food.

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Yields1 Serving

1/4 cup organic coconut oil

1/2 cup onion, finely diced

2 stalks celery, thinly sliced

1 carrot, thinly sliced

I clove garlic, chopped

1 tablespoon ginger, finely chopped

½ teaspoon curry powder (add more if you like curry)

½ teaspoon garam masala (Indian spice blend) will be available in online store

½ teaspoon tumeric

1 ½ tablespoons organic flour

¾ cup tomatoes, pureed

1 Granny Smith green apple, cored and chopped (1/2 inch cubes)

4 cups organic vegetable broth (chicken broth works too)

¼ cup mansoor dal (dry split red lentils) (tinned lentils work too)

2 cups cooked chickpeas (one large tin)

1/2 cup pre-cooked brown rice (follow package instructions)

1 pinch dried thyme (or fresh if you have it)

sea salt to taste

ground black pepper to taste

Handful chopped organic spinach (add more if you love spinach as I do)

1/2 cup coconut milk (light or heavy, your call)

1 ½ teaspoon freshly squeezed lemon juice

Garnish with organic yogurt and chopped cilantro

Heat coconut oil, saute onions, celery, carrots in a large soup pot until onions are soft and translucent. Add garlic and ginger and sauté until lightly browned.

Add spices and heat until flavours are released then add the flour and stir until lightly browned.

Add the tomatoes and apple and mix well, heat lightly. Then add the broth and stir well until all ingredients are incorporated.

Next add the lentils, chickpeas and brown rice. Heat through and allow to simmer for 5 minutes 5 Minutes.

Add thyme, sea salt and pepper. Stir and taste. Once all ingredients are heated through, add the spinach, allow to wilt in the soup.

Turn heat off and add the coconut milk, stir well. Add the lemon juice and taste again. Season with more salt or pepper to taste.

The longer the soup ‘sits’ the more the flavour is enhanced. Finally serve the soup warm and garnish with yogurt, cilantro and love. This soup is amazing, you are so worth the time and effort!

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Ingredients

1/4 cup organic coconut oil

1/2 cup onion, finely diced

2 stalks celery, thinly sliced

1 carrot, thinly sliced

I clove garlic, chopped

1 tablespoon ginger, finely chopped

½ teaspoon curry powder (add more if you like curry)

½ teaspoon garam masala (Indian spice blend) will be available in online store

½ teaspoon tumeric

1 ½ tablespoons organic flour

¾ cup tomatoes, pureed

1 Granny Smith green apple, cored and chopped (1/2 inch cubes)

4 cups organic vegetable broth (chicken broth works too)

¼ cup mansoor dal (dry split red lentils) (tinned lentils work too)

2 cups cooked chickpeas (one large tin)

1/2 cup pre-cooked brown rice (follow package instructions)

1 pinch dried thyme (or fresh if you have it)

sea salt to taste

ground black pepper to taste

Handful chopped organic spinach (add more if you love spinach as I do)

1/2 cup coconut milk (light or heavy, your call)

1 ½ teaspoon freshly squeezed lemon juice

Garnish with organic yogurt and chopped cilantro

Directions

Heat coconut oil, saute onions, celery, carrots in a large soup pot until onions are soft and translucent. Add garlic and ginger and sauté until lightly browned.

Add spices and heat until flavours are released then add the flour and stir until lightly browned.

Add the tomatoes and apple and mix well, heat lightly. Then add the broth and stir well until all ingredients are incorporated.

Next add the lentils, chickpeas and brown rice. Heat through and allow to simmer for 5 minutes 5 Minutes.

Add thyme, sea salt and pepper. Stir and taste. Once all ingredients are heated through, add the spinach, allow to wilt in the soup.

Turn heat off and add the coconut milk, stir well. Add the lemon juice and taste again. Season with more salt or pepper to taste.

The longer the soup ‘sits’ the more the flavour is enhanced. Finally serve the soup warm and garnish with yogurt, cilantro and love. This soup is amazing, you are so worth the time and effort!

Mulligatawny Soup

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