Indian Soups Recipes - Mulligatawny Soup Recipe

Ingredients

• 2 tablespoons oil

• 1 teaspoon minced ginger

• 3 cloves garlic, crushed

• 1 large onion, sliced

• 2 tablespoons chickpea flour or besan

• 1 green apple, peeled and diced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon ground cloves

• 2 medium tomatoes, blanched, peeled and diced

• 1 bay leaf or 1 teaspoon thyme

• 1 teaspoon coarsely ground black pepper

• 1 teaspoon ground red pepper

• 3 cups (750 ml) chicken stock or 2 chicken stock cubes dissolved in 3 cups (750 ml) boiling water

• 1/2 cup (125 ml) coconut cream or 1 cup (250 ml) milk (optional)

• 1-2 tablespoons boiled rice (optional)

• 1 cup (125 g) cooked chicken, shredded

• Lemon wedges, to serve

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Method:

1. Heat the oil in a saucepan, add the ginger and garlic and stir-fry for 2 minutes. Add the onion and stir-fry until the onion is transparent.

2. Add the chickpea flour, apple, cumin, coriander, turmeric, cloves, tomatoes, bay leaf, black pepper, red pepper, chicken stock and coconut cream. Bring to a boil, cover, then reduce the heat to low.

3. Simmer for 45 minutes then process in a blender. Add the rice, if using, and chicken, stir well and serve with lemon wedges.