Mulligatawny Soup

Yield:6 servings

THE starter soup from Dinner for One. Mulligatawny, which literally means “pepper water,” is an English interpretation of an Indian dish.

Ingredients:

• 1 tablespoon rapeseed oil
• 1 large yellow onion, diced, about 150 grams
• 2 stalks celery, diced, about 80 grams
• 3 cloves garlic, minced
• 2 apples, peeled and diced, we used Boskop
• 1 1/2 teaspoons curry powder, we used Spice for Life Bio Curry Scharf *
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon ginger, freshly grated
• 1,5 l chicken broth
• 100 grams white basmati rice
• 360 grams chicken breast tenders, cut into bite-size pieces
• 250 ml coconut milk
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons sliced almonds, toasted (see Tip), optional

Instructions

1. Heat oil in a frying pan over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.
2. Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).

To toast chopped nuts: Cook in a small dry frying pan over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

total time: 1 hour
preparing time: 15 minutes
cooking time: 45 minutes