I was home for the weekend visiting my family and my mom made this delicious soup. It was so good I thought I just had to share it! It’s full of flavor and all kinds of nutritious goodness.  It makes quite a bit so if you have any left over, it’s the perfect meal to freeze in single portions for quick and easy lunches.

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Recipe adapted from Crazy Plates Cookbook by Janet & Greta Podleski

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Mulligatawnski Soup

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  • Author: Lindsay Pleskot
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Soups
  • Method: Stove Top
  • Cuisine: Indian Fusion
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Description

A soup satisfying enough to stand alone as a complete meal, this flavorful soup is packed with delicious ingredients like chicken, quinoa, and apples that compliment the coconut curry base. Freezes well as a batch prep meal!

Ingredients

Scale
  • 1 tbsp butter
  • 1 cup each celery, onions,and carrots, chopped
  • 1 clove garlic, minced
  • 4 boneless, skinless chicken breasts, cut into 1 inch cubes
  • 2 tsp curry powder
  • 1 tsp chili powder
  • ½ tsp cumin
  • 6 cups chicken broth
  • 1 can tomatoes, drained and cut up
  • ¾ cup quinoa, dry
  • ½ tsp freshly-cracked pepper
  • 2 cups Granny Smith apples, peeled, cored, and diced
  • ¼ cup fresh parsley, chopped
  • ¾ cup light coconut milk
  • 1 tsp lemon juice

Instructions

  1. Melt butter in a large soup pot over medium heat. Add celery, onions, carrots, and garlic. Cook and stir for 3 – 4 minutes until vegetables begin to soften and onions become translucent.
  2. Add chicken and cook until chicken is no longer pink. Add curry powder, chili powder, and cumin and stir for another 4-5 minutes.
  3. Add broth, tomatoes, quinoa, and pepper. Bring to a boil then reduce heat to medium low. Cover and simmer for 20 minutes.
  4. Add apples, coconut milk and parsley. Simmer for 10 more minutes.
  5. Remove from heat, add lemon juice and enjoy!

Notes

If you don’t have cumin or chili powder lying around, add an extra 1-2 tsp curry powder.


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