Archive for March 23rd, 2010

We made this soup for a dinner party about a month or so ago, and tonight we pulled out the left overs and enhanced the already amazing soup!

I call it my kitchen sink soup as you can use any vegetables you have in the refrigerator!

Original recipe has been modified from here (soup Nazi version!)

Enhanced Mulligatawny Soup

  • 8 cups water
  • 6 cups chicken broth or vegetable broth
  • 3 tbsp olive oil
  • 1 medium potato, peeled &, diced (all vegetables should be diced the same size)
  • 1 carrot, peeled & diced
  • 2 stalks celery, diced
  • 1/2 large eggplant, peeled & diced
  • 1 large onion, chopped
  • 1 cup frozen corn
  • 2/3 cup roasted red pepper, diced
  • 796 mL low sodium stewed tomatoes (I use PC blue menu)
  • 1/2 cup roasted cashews (I will often omit this to mitigate calories)
  • 1/2 cup chopped Italian parsley
  • 1/4 cup lemon juice
  • 3 teaspoon sugar
  • 2 teaspoon curry powder
  • 3 teaspoons garam masala (this is an indian spice mix which I have modified from an old cookbook – here is a link, but use spices that you like to make it your own)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 1 dash marjoram
  • 1 dash nutmeg
  • 1 dash of cayenne (or to taste)
  1. Heat oil in a very large pot. Add onion and cook until golden brown.
  2. Add remaining ingredients and bring to a boil, then reduce heat and simmer, uncovered, for 4-5 hours or until soup has reduced by more than half.
  3. Stir occasionally for the first few hours, but stir often in the last hour to prevent the mixture from sticking to the bottom of the pot.
  4. The edges of the potatoes should become more rounded, and the nuts will soften.

This will freeze very well. To enhance the soup, just before serving, add:

  • 3 shrimps per serving
  • 1 cup sliced smoked chorizo sausage
  • 1 cup cooked diced chicken
  1. Defrost and reheat.
  2. Add Shrimp and Chorizo and cook for about 4 minutes.

Note: You may also purée this soup (without the chicken, sausage or shrimp) to make it a creamed version, but always run it through a fine sieve, it is worth the extra effort and makes an amazingly smooth and silky soup!

  1. Add cooked chicken and stir until reheated.
  2. Serve with a dollop of sour cream or yogurt! Enjoy!

Read Full Post »

%d bloggers like this: