I’m always looking for good soup recipes, especially as we move into the colder seasons of the year. Although we’ve had a mild fall here in Maryland, those cold, dark days of winter are sure to come. I know this soup as an unusual name, but don’t let it stop you from giving it a try. Mulligatawny Soup has been around a long time. It became popular with the British stationed in India in the late 18th century, and not only is it delicious, the somewhat exotic curry spices might have lured people into trying it. I hope you’ll give it a try. The recipe below, from Dr. Joel Furhman’s website is easy, quick, and the results are tasty.
Mulligatawny Soup
Serves Four
4 cups no-salt/low salt vegetable broth (I use Trader Joe’s)
2 15 oz. cans no salt/low salt navy beans, drained
1 15 oz. can diced tomatoes
1 green apple, peeled and chopped
1/4 cup onion, finely chopped
1/4 cup carrot, finely chopped
1/4 cup celery, finely chopped
1/4 cup green bell pepper, chopped
2 tb. fresh parsley chopped
2 tsp. lemon juice
1 tsp. curry powder
1/8 tsp. ground cloves
1/8 tsp. hot pepper flakes, or to taste
ground pepper, to taste
Combine all ingredients into soup pot. Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring occasionally.
