Mulligatawny Soup – Warm up with Veggies of the Season

When Fall season comes around, all I can think of is soup oh and apples, pumpkin, and Halloween too! This week I planned out a few soups and took out the a very cool soup cookbook.

We tried Mulligatawny soup quite a while ago and it was time to bring it back. Reminds me of that well known Seinfeld episode with the Soup Nazi. Mulligatawny soup is one of the recipes that Elaine got the from armoire and was ready off at the end of the episode. I was excited to try this soup for the first time a few years ago, and now I’ve got my own version to share with you!

But first, a snipet from that infamous show:

Ingredients:
1 + 1/2 cups each chopped onion (1 medium) and tart apples (2 small-medium)

1/2 cup each chopped celery (2 stalks), red bell pepper (4 baby sweet bell peppers)

1 cup chopped carrots (15 baby carrots or 2 whole carrots)

1 clove garlic, crushed or minced

1 Tablespoon Organic olive oil

Spices: 1 Tablespoon curry powder

1 teaspoon chili powder

1/2 teaspoon each: ground allspice, dried thyme

1/2 teaspoon sea salt + 1/4 teaspoon black pepper

2 cups chicken stock

1 cup water

28 ounces chopped or diced tomatoes ( I used Pomi brand)

1 pound chicken breast, boneless

Garnish with fresh chopped parsley or unsweetened shredded coconut flakes

Serve with cooked brown rice or millet

Method:

1. Chop veggies (you can do this the night before to save time)

2. Heat soup pot or French oven on stove top, I own a 5-Quart Fontignac French oven soup pot. Add olive oil then add veggies (stir to coat veggies in oil), sauté at medium to medium-high heat for about 10 minutes until veggies soften.

3. Add spices: curry powder, chili powder, allspice, thyme, sea salt, black pepper. Stir and coat veggies with spices.

4. Add remaining ingredients: pour in chicken stock, water, chopped tomatoes, and chicken breast.

5. Bring to a boil, then turn down to simmer covered for about 20 minutes to allow chicken to cook thru.

6. Remove chicken from soup pot, place on a cutting board and shred, then add back to soup pot.

7. Taste soup broth (carefully since it’s really hot) and adjust seasonings to taste before serving.

8. Sprinkle with either fresh chopped parsley (my preference) or shredded unsweetened coconut (Heman’s favorite).

9. Enjoy!!

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