Mulligatawny Soup

Name: Mulligatawny Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: 2 tablespoons light cooking oil, sunflower, safflower, or canola; 1/2 cup yellow onions chopped; 2 cloves garlic; 1 tablespoon ginger, grated; 1 tablespoon ground cumin; 3 whole cloves; 1/2 teaspoon cardamom, or two pods green cardamom; 1 bay leaf; 2 teaspoons mild curry powder; 1/8 teaspoon ground nutmeg; 1/8 teaspoon chili flakes (optional); 1/4 teaspoon dried thyme; 1/4 cup butter, salted or unsalted; 2 tablespoons all purpose flour; 5 cups chicken stock; 2 celery stalks chopped; 2 carrots diced; 1 cup cauliflower florets; 1/2 cup coconut milk; 2 cups, cooked chicken, skinless, boneless, cut into 1/2-inch cubes; 1 apple cored, and diced; 1 cup long cooked long grain or wild rice; Salt & pepper to taste; Cilantro to finish (optional)

Instructions

Prep:20minCook:30min

Mulligatawny Soup is one of my favourite weeknight, ready-in-a-flash leftover applications. Any time I have leftover roasted chicken and rice mulligatawny is my go-to as the seasons start to shift. It truly is, magic with leftovers!

Updated at: Sun, 28 Nov 2021 22:42:06 GMT