I think Mulligatawny soup is SUPPOSED to be Vegetarian, but the recipe we like calls for chicken.
4 tablspoons butter
1 onion, chopped
2 carrots, chopped
1 celery stalk, chopped
1 red pepper, chopped
1 apple, cored, peeled and chopped
2 cups white beans (or one can, drained)
½ cup flour
2 to 3 teaspoons curry powder
5 cups chicken (or vegetable, if you are totally vegetarian) broth
1 (14 oz) can of diced tomatoes, drained
salt and pepper
4 cups hot rice
Melt the butter in a large pot over medium heat. Add the onion, carrots, celery, green pepper and apple. Saute for about 15 minutes. Turn heat to low.
In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth, tomatoes and beans. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.
- To serve, place about 1/2 cup of rice in a bowl and ladle the soup over the rice. Makes about 8 cups.
The original recipe calls for less rice, but we really like the rice/soup mix, so I upped the amount of rice. This is a PERFECT meal on a cold day, as it will warm you up. I will serve it will a salad before hand sometimes, but honestly with all the veggies you almost don’t need to bother. We eat the salad to make sure we are eating enough veggies.
Did you know you are supposed to eat 6 a day of fruits and veggies? I honestly can say that unless I’m thinking about it, I’m NOT doing this….
Also, this can be made gluten free. Instead, omit the flour and let the soup simmer for an hour or so. Right before you serve it bring it to a boil, mix some (a tablespoon or so) cornstarch in COLD water or milk and mix well. Then add the cornstarch/liquid mix to the soup. Bring back to a boil. It should thicken up nicely. If it doesn’t, do another bit of cornstarch/liquid mix and try again.