Oh how I love winter and this cooler weather. Soup weather! I could eat soup for dinner every night. It’s a joke that my kids hit me with frequently.
“What’s for dinner, mom? Wait… let me guess… SOUP!”
This Mulligatawny stew is my new fave. It’s somewhere between soup and stew, and despite the soup jokes my kids make, they must like it too – we don’t have a ton of leftovers. I never realized how easy (and FAST!) this richly flavored meal is to make at home till I recently came up with this concoction. Since then I’ve made it twice more, tweaking the ingredients slightly. I’m fairly addicted to it now. It’s fragrant and warming and just hits the spot. The whole house smells great when you make it!
Plus I like saying “Mulligatawny”. It’s such a fun word.I believe it literally means “pepper water” and was originally a sauce, not a soup.
It’s gluten free because I am gluten free. Preservative and bean free as well. If you sub in olive oil for the butter, it’s also dairy free. If you omit the chicken and use veggie broth it’s vegan. With any of these variations, it’s awesome.
Here’s is what goes into my pot:
- 1 Can tomato sauce
- 1 Can Coconut Milk
- 4-5 medium carrots, chopped
- 4 stalks celery, chopped
- 1 Whole Onion, diced
- 1 small apple, peeled, cored and chopped
- 1.5 boxes of your favorite broth (I used Trader Joes Hearty Vegetable and Free Range Chicken)
- 1 Can of Chicken meat, shredded
- 2 Med. sized zucchini, cubed
- 1tsp to 1 TBSP curry spice (season to your taste)
- A dash of onion powder
- A sprinkle of coriander
- A nice sized pinch of turmeric (it’s anti inflammatory and good for you!)
- 1.5 cups of cooked rice
- 1TBSP butter
Chop the veggies and saute in the butter over medium heat. Add curry powder and spices and stir till soft and fragrant but not burnt. Add apples and saute briefly. Add tomato sauce and coconut milk and stir till smooth and incorporated together. Slowly add broth while stirring. Add zucchini cubes. Bring to a gentle bubble, do not let this soup come to a rolling boil. Cook 10-12 minutes till zucchini is soft and then stir in the rice just before serving. This is also delicious served with a dollop of greek yogurt on top. Crusty bread for dipping is optional. Naan bread might be a good choice too!
Now you can make your own soup! I leave you with this bit of Mulligatawny lore from Seinfeld:
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