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Mulligatawny Soup

We have been eating this soup all the time this winter. It is easy to cook and warming. It can be made vegetarian (toss in some cashews, tofu or a few tablespoons of peanut butter) or with chicken and with whatever winter vegetables you have on hand. I substitute like crazy and it always turns out good.
  • 2 tbs. olive oil
  • 1/2 c. chopped onions
  • 1/4 red bell peppers, if you have them frozen from the summer share, from the store, or just leave them out
  • 1 1/2 c. chopped peeled apple
  • 1/2 c. chopped carrots
  • 1/2 c. chopped celery, chopped roots, cabbage, or any combination of them
  • 2 tbs. all purpose flour
  • 1 tbs. curry powder
  • 2 c. broth
  • 2 c water
  • 3/4 c. coconut milk
  • 1 Gourmavian chicken breast or thigh if desired
  • 1/4 c. rice, brown works great
  • 1 tbs. lemon juice
  • salt to taste
  • chopped cilantro or parsley to garnish

Heat oil in a soup pot and add onions, peppers and cook until softened. Add apples and vegetables and cook stirring for several minutes until they start to soften. Stir in flour and curry powder until mixed. Add broth, water, chicken and rice. Cook and simmer until rice is softened. If using, remove chicken, let cool, debone and shred back into soup. Add lemon juice and coconut milk. Be careful not to boil once coconut milk is added, or it will curdle. Salt the soup to taste and garnish with cilantro or parsley.

1,000 Vegetarian Recipes by Carol Gelles