What you’ll need from the market: Don’t get distressed, this appears as though it is a long shopping list –but I tell you what– it is completely worth the extra time in the grocery store! This Mulligatawny Soup Recipe is all the perfection of Fall tastes wrapped up in a single bowl. I have broken the recipe down into sections where you’ll find each product in the grocery store. This way, you won’t miss a single ingredient!
FYI: This recipe is easily doubled for entertaining. In years past, I have been known to serve it as the first course on Thanksgiving day. Serve soup in vintage tea cups – don’t serve full bowls at Thanksgiving dinner. It is such a hearty soup that it’s sure to spoil your guests appetites if they eat too much of this delectable dish!
1 Tablespoon vegetable oil
1/2 Tablespoon butter
Goodies from the produce area:
1 cup chopped carrot
1/2 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3/4 cup green bell pepper
1/2 chopped, peeled turnip
1 Granny Smith Apple, peeled and chopped
1 teaspoon curry powder
1/4 teaspoon of ground coriander, ground cloves, ground ginger
1 teaspoon salt
Freshly ground pepper to taste
6 cups chicken stock or broth
2 Tablespoons cornstarch
1/3 cup water
2 cups cubed cooked chicken (I cut it into cubes, season with salt and pepper and sauté in a little chicken broth – easy as pie!)
1 can (15oz) garbanzo beans, drained and rinsed
Shredded coconut for topping the soup
For a heartier soup, serve the soup over a mound of steamed rice.
Directions: Note (1) There is a lot of chopping in this recipe, I LOVE to get out my food processor to speed along the process – I promise (mums the word!) I won’t tell a soul that you didn’t stand at the counter chopping each veggie with love. Note (2) This soup always tastes best the second and third day which means it is the perfect dish for entertaining. Make it up a few days before and simply heat up about 20 minutes before your guests arrive! Note (3) If your Honey is anything like mine (and would exist on protein alone if you let him) it doesn’t hurt to add extra chicken breast to this recipe.
In a large soup pot over medium heat, warm the oil and butter together. Add carrot and sauté for about 2 minutes. Add remaining vegetables and apple. Sauté until tender, about 10 minutes longer. Add curry powder, coriander, cloves, ginger, salt and pepper. Stir it for about one minute. This will ensure that the spices have evenly coated the sautéed veggies. Add stock and bring to a boil.
In a small bowl, mix the cornstarch and water. Add to the soup and stir until it thickens. This takes about 2 minutes. Add cooked chicken. Puree beans with 1 cup stock from the soup in your food processor. Add to soup pot and mix well. This will thicken the soup considerably. Reduce the heat to simmer, uncovered, until flavors are blended.
Ladle into bowl and sprinkle with coconut.
P.S. This Mulligatawny Soup Recipe comes from The Big Book of Soups and Stews: 262 Recipes for Serious Comfort Food. Buy the book by clicking here or the image below. E N J O Y -!-