Mulligatawny Soup

 Mulligatawny Soup

• Ingredients 

  • 1 Cup Brown Rice (I used 2 cups)*
  • 2 tsp Olive Oil
  • 1 lb Boneless Skinless Chicken Breast (or 1/2 package of Field Roast brand vegan italian sausage)
  • pinch sea salt
  • pinch black pepper
  • 4 Cloves Garlic
  • 1 Yellow Onion
  • 1 Leek
  • 1 Carrot
  • 1/2 cup chopped kale  (an optional Lynell add-on)
  • 1 tsp Grated Ginger
  • 2 Tbsp Curry Powder
  • 4 cups low sodium Chicken Broth
  • 2 Granny Smith Apples
  • 1 cup low fat coconut Milk
  • 2 Tbsp Lemon Juice
  • Sriracha Hot Sauce (or any hot sauce)
  • 1/4 Cup Chopped Cilantro
  • Pico de Gallo (an optional Lynell add-on)

• Instructions 

  1. Prepare Rice per package instructions, set aside.

  2. Heat oil medium high, Add chicken (or vegan sausage) to pot and cook until  golden brown (3-4 Minutes), Remove chicken (or vegan sausage) and set side.

  3. Add Chopped Garlic, Diced Onion, Sliced Leek (white and light green parts only -no leaves), Diced Carrot, kale (optional) and Grated Ginger to pot, saute 3 minutes. Add Curry Powder and cook additional 2 minutes.

  4. Return Chicken (or vegan sausage) to pot and stir in stock.

  5. Bring to Boil, reduce to Medium and simmer (covered but stirring occasionally) for 30 minutes.

  6. Remove from Heat, stir in Apples, Coconut Milk and Lemon Juice, season with additional Salt and Pepper if desired, Add Sriracha to taste.

  7. Spoon Rice into Serving Bowls and Top with Soup and Cilantro (and optional pico de gallo)

   

  *I think that using more rice made this dish much better.