January 6, 2011

Mulligatawny Soup (Fall or Winter)

from: Ultimate Foods for Ultimate Health and don’t forget the chocolate!
Makes – 7 cups (1.75 mL)
Serves – 4 – 1 ¾ cup (425 mL) per serving
Kid Friendly

I first had a bowl of this amazing soup when I was touring with Second City. We were out West eating at some smoky bar and this was the only thing that wasn’t deep fried. I tried it and was pleasantly flabbergasted, the soup was stunning.

Slightly spicy and loaded with flavour its great served with 100% whole wheat rolls and a nice cold beer. Every one of my recipe testers licked the bowl on this one. Which just goes to show you; you never know what you’ll discover at your local drinking establishment.

4 cups (1 L) lower sodium chicken stock
1 large leek, sliced into ¼ inch (5 mm) slices
1 large carrot, cut into half moons and then ¼ inch (5 mm) slices
14 oz. (400 g) skinless, boneless chicken breasts or thighs, cut into16 pieces
1 red pepper, diced
1 stalk celery, diced
1 Granny Smith apple, unpeeled, cored, cut into 8 pieces, each piece cut into 8 pieces
1 tsp (5 mL) curry powder
¼ tsp (1 mL) turmeric
¼ – ½ tsp. (1-2 mL) red pepper flakes
½ cup (125 mL) loosely packed diced parsley

1. Heat the stock in a large pot over medium heat till boiling.

2. Add leeks and carrots return to the boil, cover, reduce heat and simmer for 5 minutes.

3. Add chicken, return to the boil, cover, reduce heat and simmer for 10 minutes.

4. Add red pepper, celery, apple, curry powder, turmeric and red pepper flakes. Return to the boil, cover, reduce heat and simmer for 5 minutes.

5. Remove from heat, add parsley and serve.

Each 1 ¾ cup (425 mL) serving contains

240 Calories, 8 g Total fat, 2.5 g Sat Fat, 0 g Trans Fat, 465 mg Sodium, 17 g CHO, 3 g Fiber, 25 g Protein

Big Cooking Tip

I make this soup in the order that the ingredients go in. While my stock is coming to the boil, I’m washing the leeks and cutting them as well as the carrots. While that comes back to the boil, I’m prepping the chicken and the rest of the veggies. While the veggies and apple are cooking I’m washing and chopping the parsley. And the next thing you know the soup is ready.

History Lesson

While the Brits were out colonizing the world they happened to come up with this soup while in India.

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