Spring is on our doorstep, but while the winter chill lingers, you can’t do better than this Indian classic to warm you from the inside out. Mulligatawny is a fragrant, melt-in-your-mouth version of chicken soup. It’s easy to swap for a vegetarian version by replacing the butter or ghee with coconut oil, and the chicken with tofu. The spices are what make Mulligatawny what it is, so don’t cut corners here.
Balance it all with fresh coriander and a drop of whole Greek yogourt, and serve with fresh bread to soak it all up. Yum!
Mulligatawny Soup with Coconut Milk and Coriander
2 tablespoons butter, ghee, or coconut oil
1 tablespoon sunflower oil
2-3 organic chicken breasts, chopped
2 garlic cloves, finely diced
1 tablespoon fresh ginger, finely diced
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1 large onion, finely chopped
2 medium carrots, roughly chopped
2 celery sticks, roughly chopped
1 sweet potato, cubed
1 large apple, peeled and finely diced
1 cup organic vegetable or chicken stock (for bonus nutritional value, make your own stock)
1 cup coconut milk
4 cups water
dollop of whole fat Greek yogourt (optional; this subdues the heat and adds creaminess at the end)
fresh coriander, to garnish
In a large pot, heat the butter, ghee, or coconut oil on medium heat. Add the chicken, garlic, ginger, turmeric, cumin, coriander, and curry powder. Throw in a sprinkle of sea salt and freshly ground pepper. Stir well and sauté the chicken until it has browned slightly.
Add the sunflower oil to the mix, then mix in the onion, carrots, celery, and sweet potato, continuing to stir the ingredients on medium heat. Cook about 5 minutes, or until the veggies begin to soften.
Pour your chicken or vegetable stock and water into the pot and bring everything to a low simmer. Depending on how thick you like your soup, you may want to add more water.
Add the apple and coconut milk, stir everything well, and leave it to simmer on low about 15 minutes, or until the vegetables are fully cooked.
Serve piping hot with a spoonful of yogourt, chopped fresh coriander, and fresh bread on the side.