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Mulligatawny Soup with Chicken, Veggies and Coconut Milk – Recipes To The Rescue Blog

Bowl of Mulligatawny Soup


Bowl of Mulligatawny Soup

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 during the cold winter months.  

Serves 4 to 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 a 1-inch knob

1 clove garlic, finely chopped

1 sweet potato, peeled, cut into ¼-inch pieces

1 apple, peeled and seeded, cut into ¼-inch pieces

1 plum tomato, cut into ¼-inch pieces

1 tablespoon curry powder

1 teaspoon cumin

1 cup canned unsweetened coconut milk

6 cups homemade or store-bought chicken broth

1/2 cup uncooked brown basmati rice

2 cups cooked chicken, shredded or cubed 

Salt and pepper, to taste

Directions: 

Melt butter in large pot over medium heat until melted.  

Add onions, carrots, celery, red bell pepper and ginger. Sauté until translucent, about 5 to 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 for 30 minutes, 

Add cooked chicken and simmer 10 more minutes.

Season with salt and pepper and serve.

Bowl of mulligatawny soup and a bagel.

Other Soups?

Butternut soup in a bowl.
Lentil Curry Soup in a bowl on a table.





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