We’re solidly into January now, and that means that my fridge is cleared of egg nog (and thus, so is my morning coffee) and I’ve got the last few cookies left at the bottom of my tin for dessert tomorrow. And that’s it. The holidays are kaput. It means that it’s time for real food, and so let’s kick off the year with some good ole stick to your ribs, fill your soul, warm your bones mulligatawny soup, shall we?
Now if you’re like me, your only knowledge of mulligatawny soup comes from a certain Seinfeld episode having to do with the Soup Nazi. Its okay, we’re in it together. It’s an English soup with Indian influences, and a sweet-curry flavor that is just so perfect for the months of the year where the thermostat dips and our sweaters are cozy.
In Michigan, that’s…September through June, depending on the year. So if you’re not ready to whip out the stock pot just yet, you’ve got some time to get your act together, and I’m telling this to you know so that it’s in your back pocket for when the time is right.
It’s an easy one to throw together and actually reminds me very much of my favorite curried pumpkin and apple soup. It’s also a great choose your own adventure soup: make it veg, if you like. More or less spicy, depending on your tastes.
Don’t worry about the spices here, we’re talking flavor-spice not hot spice, I promise. I swear, my heat tolerance has gone to the dogs as of late and I’m working on building it up with a lot of the hot salsa from the taco truck that parks itself outside of work each Tuesday. It’s an uphill slog and I’ll get there, but for now, let’s embrace the flavor-spiciness of this soup.
Greek yogurt adds the perfect garnish to add creaminess without the cream, as it does on so many occasions. Overall a good way to add some spice and nice to your post-holiday menu. Whether or not you resolve to resolution.
Mulligatawny Soup
Spicy Mulligatawny soup is a healthy and delicious cozy winter soup, with hearty lentils, fragrant spices and chicken.
Ingredients
- 2 TB olive oil
- 1 diced yellow onion (about 1 cup)
- 1 carrot, diced (1/2 cup)
- 2 pablano peppers, diced and seeded
- 5 cloves garlic, minced
- 1/2 tsp mustard powder
- 1 TB curry powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp coriander
- 1/2 tsp cinnamon
- 1" chopped ginger, grated
- 2 tsp salt
- 2 bay leaves
- 2 small apples, cored and diced (about 1 cup)
- 14-oz can fire-roasted tomatoes
- 1/2 cup red lentils, uncooked
- 4 cups chicken stock
- 3/4 cup coconut milk
- 4 bone-in, skin-on chicken thighs
- Greek yogurt, to garnish
- cilantro, to serve
- lemon, to serve
- crushed red pepper flakes, to serve
Directions
- Step 1 In a large stock pot over medium-high heat, add the oil, onion, carrot, peppers and apples. Add the spices (but not the salt!). Cook until starting to get soft, about 15 minutes. Add the garlic and ginger and cook another 2 minutes. Add the chicken, lentils, tomatoes, stock and coconut milk and bring to a boil. Reduce to simmer and let cook about 30 minutes until the chicken has cooked through. Remove the chicken from the pot and set aside to cool slightly.
- Step 2 While the chicken cools, using an immersion or standard blender, puree the rest of the soup until smooth. Add the salt.
- Step 3 Once the chicken cools to the touch, using two forks, shred it completely (alternatively, you can dice it), discarding the skin and bones. Add back to the soup.
- Step 4 Serve, garnishing with plain yogurt, lemon and cilantro.
