I don't know about you but whenever I am feeling like I need some extra nourishment from my food, I always gravitate towards curry. I first tasted this soup several years ago while cooking for a non-profit society called Callanish. I fell in love with this recipe and have modified it slightly depending on what is in my fridge at the time! I must admit that this is typical of how I cook - something that drives my husband a bit mad from time to time! I reassure him that it keeps life interesting... So here's the recipe; I have included my adaptations marked by an asterick, along with the original recipe:
Mulligatawny Soup (adapted from Grains of Wisdom The CALLANISH COOKBOOK) 3 Tbsp extra virgin olive oil 1 large onion, diced 2 large cloves garlic, diced 2 carrots, chopped 2 celery sticks, chopped 2-3 cups of fresh washed spinach leaves* 2 cups of chopped Chinese cabbage* 1-2 small organic apples, diced 1 Tbsp fresh lemon juice* 1 tsp. honey* 1 bay leaf* 1/2 cup uncooked brown rice or 1 cup of cooked brown rice 2 boneless, raw chicken breasts chopped in bite size chunks, or 1 cup cooked, diced chicken 6 cups of chicken or turkey broth 2 Tbsp tomato paste* or 1 cup canned tomatoes, chopped 1-2 tsp. curry powder (depends on how spicy you like it) 1/2 tsp. turmeric* salt and pepper to taste couple splashes of worchestershire sauce* In a deep saucepan saute onion, garlic, carrots, celery, cabbage and apples in the olive oil. Cook slowly until lightly browned. Stir in the curry powder and turmeric and cook 2 minutes on low heat. Add the chicken stock, tomatoes (canned or paste), salt and pepper, bay leaf, raw rice and simmer until the vegetables and rice are tender - about 45 - 60 minutes is ideal. After the above is done, then I add the raw chicken breasts, worchestershire sauce, lemon juice and honey. Continue simmering for at least another 30 minutes so that the chicken cooks and the flavours meld. About 5-8 minutes before serving, I tossed in the 2-3 cups of fresh spinach so that the spinach wilts but doesn't lose its lovely green color. Season to taste and serve! |
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