Mulligatawny Soup is a classic Anglo-Indian soup which means "pepper water". Warm with a spicy and sweet taste, this filling soup is perfect for warming you up.
- 1 cup of onions, diced
- 4 to 6 small carrots, diced
- 4 celery stalks, diced
- 1/2 cup of butter
- 1 1/2 tablespoons of good curry powder
- 8 cups of chicken stock
- 2 Granny Smith apples, peeled, cored and diced
- 1 cup of cooked whit rice (or cauliflower rice)
- 1 cup of cooked chicken, diced
- 1/4 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup of cream (or canned coconut milk)
- sour cream and chopped parsley for garnish (optional)
- Melt the butter in a large pot and add the onions, carrots and celery. Saute until tender but don't let them start to colour.
- Pour in the chicken stock and simmer for 30 minutes.
- Add the apple, rice, chicken and spices and simmer for 15 minutes more.
- Puree the soup in a blender or with a stick blender.
- Return the soup to the pan, then add the cream and heat gently until just hot.
- Serve with a swirl of sour cream and chopped parsley if desired.
You can also eat this soup without pureeing it. Another option would be to make it without the rice, puree, then add the rice with the cream and heat. This will make it more like a chowder which might make it feel like even more of a filling meal.
Whatever way you decide to do it, a bowl of this hot satisfying soup and a glass of wine - in front of the fireplace preferably - is the perfect ending to a cold winter day.
(Image from www.jaquabathandbody.com)