This is a repeat post from back in March, but it's good enough to see again. It really is my favorite soup. And I eat a lot of soup, so that's saying something. Plus, it gets better as the days go on, making it perfect to whip up on Sunday afternoon and eat all week.
The original post includes the recipe, but it's so good I don't want you to have to click through to get it.
Spicy Mulligatawny
adapted from Cooking Light
Ingredients
adapted from Cooking Light
Ingredients
- 1 tablespoon vegetable oil, divided
- 1 can chickpeas
- 1 cup chopped peeled Gala or Braeburn apple
- 3/4 cup chopped onion
- 3/4 cup chopped carrot
- 1/2 cup chopped celery
- 3/4 cup chopped green bell pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 28 oz. vegetable broth
- 1/3 cup mango chutney
- 1/4 cup tomato paste
- Plain yogurt or sour cream (optional)
- Chopped fresh parsley (optional)
Start by heating oil over medium heat in a large soup pot.
Cook the apple, onion, carrot, celery and bell pepper for about 5 minutes.
Add in the spices and cook, stirring for a minute.
Add the chickpeas, chicken broth, tomato paste and chutney and bring to a boil.
Reduce and simmer for at least 10 minutes.
Top with plain yogurt, chutney, and parsley.
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