Mulligatawny Soup

Submitted by Kim A. Heaphy

"This is a recipe I tried some time ago. A friend gave it to me after I insisted on having the recipe after she served me this soup. Not sure where she got it from but it is one that I have and plan to use frequently!"

 

• Ready In: 1hr
• Ingredients: 23
• Serves: 10

ingredients

• 29.58 ml butter
• 29.58 ml oil
• 680.38 g boneless chicken thighs, diced, skinless
• 29.58 ml garam masala
• 2.46 ml salt
• 473.18 ml onions, diced
• 118.29 ml celery, diced
• 118.29 ml carrot, diced
• 5 garlic cloves, minced
• 29.58 ml ginger, finely grated
• 473.18 ml granny smith apples, peeled, cored and diced
• 236.59 ml yukon gold potato, peeled and diced
• 236.59 ml sweet potato, peeled and diced
• 177.44 ml squash, diced
• 1419.54 ml chicken or 1419.54 ml vegetable stock
• 3.69 ml black pepper, freshly ground
• 177.44 ml zucchini, diced
• 236.59 ml Baby Spinach, tightly packed
• 396.89 g can unsweetened coconut milk
• 236.59 ml tomatoes, peeled, seeded and chopped
• 22.18 ml apple cider vinegar
• 709.77 ml basmati rice, cooked
• 59.14 ml fresh cilantro leaves, chopped

directions

1. In a 5-quart saucepan over medium heat and add the butter and oil.
2. Meanwhile, season the diced chicken with the garam masala and 1/2 teaspoon of the salt. Once the oil is hot, add the chicken and cook, stirring often, until golden brown.
3. Set chicken aside in a plate and allow to cool. Meanwhile, add the onions, carrots and celery to the hot pan and saute for about 4 to 5 minutes.
4. Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 minutes.
5. Add the potatoes, sweet potatoes, and squash to the pan, along with 4 cups of the chicken stock . Raise the heat to high and bring to a boil.
6. Reduce to a simmer and cook until the potatoes are tender, about 8 - 10 minutes.
7. Add the reserved chicken, the pepper, remaining 2 cups of chicken stock, spinach, zucchini, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the chicken is tender, about 15 minutes. Remove from the heat and stir in the cider vinegar.
8. Adjust seasoning, if necessary.
9. Serve the soup, on 1/4 cup of the rice in a warmed bowl, garnish with cilantro.