Mulligatawny soup
I’ve never been a fan of sitcoms. I don’t know – if you need a prompter to tell you when a scene is funny, it’s not really funny. Atleast to me. So, I’ve never heard of mulligatawny soup which was apparently popularized through the longstanding sitcom, Seinfeld…until I came across it in probably my favourite blog of all time, My New Roots.

My New Roots is like the bible of holistic nutrition on the ‘net. All of her blog posts are super knowledgeable and her photography, simplistic and beautiful. All of her recipes are wholesome and good for you. I love it!

I was so thrilled to be introduced to her recipe of mulligatawny soup. Although I never used her recipe, it acted as a nice base to my own recipe and was yet another way to use up a couple leftover apples that have been sitting by my windowsill for the past couple of weeks. It is a traditional Anglo-Indian soup that features a varying array of root vegetables, chicken, and a touch of curry. It’s beyond comforting.

Mulligatawny soup is probably the best soup I have ever made. It is hearty, healthy, a touch sweet, and tastes rich without it being so. It is packed with protein with comes from the lentils and chick peas and it is such a great, simplistic soup, perfect for these rainy days Vancouver has been seeing as of late. Take my word for it – you’ll be converted as well.
Mulligatawny soup Mulligatawny soup Mulligatawny soup Mulligatawny soup Mulligatwany soup
Mulligatawny soup

What you’ ll need:
– 3 tsps ghee or vegetable oil
– 1/2 yellow onion, diced
– 2 stalks celery, diced
– 3 small carrots, diced
– 3 cloves garlic, minced
– 2 small apples, diced
– 4 cups homemade stock or broth of choice
– 1 can light coconut milk
– 1 can lentils, drained
– 2 cups dried chick peas, soaked overnight, drained (equivalent to 3 1/2 cups cooked)
– 1 tbsp Himalayan Indonesian curry spice (can use any)
– 2 tsps ground cumin
– 1 tsp garam masala
– 1 tsp cayenne pepper
– 2 tsps turmeric
– 2 tbsp all purpose flour
– 2 tsps kosher salt
– 1 tsp ground black pepper
– 1/2 lemon, juice only
– Fresh cilantro/flat leaf parsley (optional)

What you’ll need to do:
1. Melt the ghee in a medium-sized pot over medium-high heat.
2. Add your onions, celery, and carrots and saute for two minutes then add the garlic and apples and saute for another minute.
3. Next, you will add your stock/broth as well as the coconut milk.
4. Add your lentils and chick peas to the pot.
5. Finally, add your aromatics – all the spices listed.
6. If you’d like your soup at a slightly thicker consistency, carefully whisk in the flour. You can make this gluten-free without it but it will be a thinner base. Also add the lemon juice at this point as well.
7. Once the mixture starts to boil, drop the heat down to low and simmer for 30 minutes.
8. Serve with freshly torn cilantro leaves. Makes 8 servings.


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