Edacademie
Mulligatawny Soup with Chicken, Veggies and Coconut Milk
This hearty creamy soup has lots of veggies and is flavoured with curry and cumin. It’s a soup that’s sure to warm up your souls.
Makes 4-6
2 tablespoons butter
1 onion, finely chopped
1 medium carrot, finely chopped
1 celery stick, finely chopped
1 red bell pepper, cut into 1/4 inch pieces
1 tablespoon finely chopped fresh ginger, about 1 inch knob
1 clove garlic, finely chopped
1 sweet potato, peeled, cut into 1/4 inch pieces
1 apple, peeled, seeded and cut into 1/4 inch pieces
1 plum tomato cut into 1/4 inch pieces
1 tablespoons curry powder
1 teaspoon cumin
1 cup canned unsweeten coconut milk
6 cups homemade or store bought chicken broth
1/2 cup brown basmati rice
2 cups cooked chicken, shredded or cubed
Salt and pepper to taste
Melt butter in large pot over medium heat until butter is melted.
Add onions, carrots, celery, red bell pepper and ginger. Saute until translucent 5-10 minutes.
Add garlic and cook 1 minute more.
Add sweet potato, apple, tomato and spices.
Add coconut milk, broth and brown rice. Bring to a boil, lower heat and simmer 30 minutes.
Add cooked chicken and simmer 10 more minutes.
Season with salt and pepper and serve.
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