Mulligatawney Soup
Saute lightly in 2 Tbs olive oil:
1 med onion chopped
3 carrots cut into 1/4" cubes
4 celery stalks cut into 1/4" cubes
Add 2-3 Tbs flour and 2 tsp curry powder, cook 3-5 minutes - don't scorch.
(Or if you're like me and always add the stock before the flour - mix flour and curry powder into 1/2 c. cold water, then add)
Add 4 cups stock (to decrease cooking time and cost, heat water in microwave or kettle, and mix in vegetarian or chicken bouillon cubes)
Simmer 15 minutes or until carrots are cooked.
Add 1 granny smith (tart) apple cubed
Add 3 cooked chicken thighs cubed (I like to grill them for better flavor)
Heat through before serving, but it will hold on the stove top on low.
Season to taste with salt and pepper.
Make 5-6 cups.
Serve with large spoonful of plain, nonfat (greek) yogurt, topped with basmati rice. (See my rice cooking recipe.)
Saute lightly in 2 Tbs olive oil:
1 med onion chopped
3 carrots cut into 1/4" cubes
4 celery stalks cut into 1/4" cubes
Add 2-3 Tbs flour and 2 tsp curry powder, cook 3-5 minutes - don't scorch.
(Or if you're like me and always add the stock before the flour - mix flour and curry powder into 1/2 c. cold water, then add)
Add 4 cups stock (to decrease cooking time and cost, heat water in microwave or kettle, and mix in vegetarian or chicken bouillon cubes)
Simmer 15 minutes or until carrots are cooked.
Add 1 granny smith (tart) apple cubed
Add 3 cooked chicken thighs cubed (I like to grill them for better flavor)
Heat through before serving, but it will hold on the stove top on low.
Season to taste with salt and pepper.
Make 5-6 cups.
Serve with large spoonful of plain, nonfat (greek) yogurt, topped with basmati rice. (See my rice cooking recipe.)
