Mulligatawny Soup

Mulligatawny Soup

  • Serves: 4 mains
  • Prep Time: 00:15
  • Cooking Time: 00:45
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This is a richly flavoured soup spiced with yellow curry, cumin and coriander. Being a thick soup, makes it perfect as a main meal soup. It's lovely and thick and the warm spices make it just right for winter. Serve with a dollop of dairy free sour cream or coconut yoghurt on top. Traditionally, Mulligatawny soup is thickened with lentils or rice but as they may cause digestive issues in some people, I've used grated pumpkin and apple. You might also like to try my Creamy Chicken Mulligatawny Soup.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 1/2 Tbsp ghee, or coconut oil
  • 1 lge onion(s), finely diced
  • 2 carrot(s), finely diced
  • 2 celery stick(s), finely diced
  • 3 tsp garlic, minced
  • 2 tsp ginger, minced or finely grated
  • 1 Tbsp (hot) curry powder, mild use 2 -3 Tbsp or to taste
  • 2 tsp cumin
  • 2 tsp coriander, ground
  • 350g beef mince
  • 1 L (4 cups) beef broth/stock
  • 1 cup passata/tomato puree
  • 2 cups grated pumpkin
  • 1 lge apple(s), peeled and grated
  • 1 1/2 tsp sea salt
  • 1/4 tsp black pepper, ground
  • 150g spinach leaves, (baby)

Directions

Heat a large soup pot on medium heat. Add ghee, onion, carrots and celery, stir cooking for 5 minutes, don't allow to brown.

Add garlic, ginger, curry powder, cumin and coriander. (I use organic curry powder which is quite hot, commerial brands will be milder and need extra). Stir through vegetables and cook for a further 1 minute.

Push vegetables to the outer sides of the pot. Add beef mince to the centre of pot, breaking it up as you stir the mince. Cook for several minutes until the colour changes. Stir through the vegetables.

Add broth and passata to the pot, bring to a simmer and cook covered for 15 minutes.

Add the grated pumpkin and apple, salt and pepper. Simmer covered for a further 15 minutes or until vegetables are soft. Remove from heat.

Stir spinach leaves evenly through the soup (they will wilt quite quickly in the hot soup).

Serve in bowls topped with a dollop of dairy free sour cream or coconut yoghurt and a sprinkle of either freshly chopped coriander leaves or parsley.

ghee

Ghee is clarified butter, it is pure butter fat that has had the milk solids removed. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brand is Organic Valley Purity Farms which I purchase online from iherb. It is also very easy to make yourself.

onion(s)

In my recipes when listing onion I am referring to a brown (also called yellow) onion. Onions are members of the allium plant family which also includes garlic, leeks, spring onions and shallots. Onions are valued more for the flavour they impart in cooking than for their nutritional content. Onions are know for their antibacterial effect helping to prevent superficial infections and their sulfur compounds may block carcinogens.

carrot(s)

This crunchy orange vegetable is rich in beta-carotene, which is converted into vitamin A in the liver. They are good for the eyes and improve night vision. You get vitamin A and a host of other powerful health benefits from carrots, including cancer prevention, helps prevent infections and heart disease, protects teeth and gums and promotes healthier skin.

celery stick(s)

Both celery stalks and leaves can be used, whole stalks are eaten raw in salads or cooked to give flavour in stews and soups. Raw stalks with the leaves are excellent in your morning smoothie and give you a good dose of vitamin K, B and A, folate, riboflavin and more, plus celery contains several minerals.

garlic

Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).

ginger

Ginger root is widely used as a spice but also for medicinal purposes. It is a hot spice which you will find in many commercial curry powders. It's often used to prevent motion sickness and nausea. Some studies have shown joint swelling in people suffering with arthritis experience less pain and swelling when taken daily. I like to use fresh minced ginger in my meals and dry ground ginger in baked goods.

curry powder

Curry powder is a mix of spices, different brands can have different combinations. Most curry powder recipes contain coriander, turmeric, cumin, fenugreek, chili peppers, garlic, caraway and can also contain mustard seed and cinnamon. Read your labels as some cheaper brands container fillers like maize (corn), I purchase the 'Simply Organic' brand.

cumin

Cumin is a medium - hot spice which blends well in curries and is the main spice in the Middle Eastern dip, hummus. It is being studied for potential anti-oxidant and anticancer effects.

coriander

Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.

beef mince

Beef mince is ground down beef steak, it can make a meal very economical and is so versatile. It is used in many recipes including, hamburger patties, cottage pie, chili, meatloaf, bolognese and meatballs. Purchase organic and grass fed beef mince if possible. An excellent source of protein.

beef broth/stock

Home made beef broth is excellent for healing Leaky Gut and to drink when unwell. Traditionally broth was made just from meat bones and simmered for hours to remove the gelatin, marrow and goodness from them. These days vegetables are also added to give extra flavour. If purchasing store bought broth/stocks, read your labels as many companies have changed the name of MSG to yeast extract. Organic or free range brands are available. I keep one on hand for emergencies. I get the butcher to cut my beef bones up so it's easy for the marrow and nutrients to be released easily. I prefer to making my broth in a slow cooker. I keep ice block trays filled with broth in the freezer ready for when just a small amount is required in a recipe.

passata/tomato puree

Purchase organic tomato passata/puree in glass containers (pure tomato without sugar or salt). Tomatoes are acidic which increases the rate at which BPA enters food and this can be a concern with canned tomato products. Tomatoes are a useful source of vitamin C, beta carotene, folate and potassium. Tomatoes are a nightshade vegetable.

pumpkin

Like all orange pigmented vegetables, pumpkins are rich in beta carotene (vitamin A) and studies show pumpkin contains more than carrots.

apple(s)

Apples can be eaten fresh, cooked or dried, they are low in kilojoules and are a good source of vitamin C, which makes them a good choice for a healthy snack. When using fresh sliced apple, the surface will go brown as oxygen from the air reacts with an enzyme in the apple flesh. This reaction can be stopped by cooking the apple or brushing with lemon juice, drying the apple slices will also kill the enzyme. Apples are high in fibre, including soluble fibre. Packed with numerous phytochemicals such as quercetin that is know to help prevent heart disease and cancer. Purchase organic if possible, apples should always be washed before eating, if they have been waxed it's best to peel them as it will prevent pesticide residues from being washed off.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

black pepper, ground

Black and white pepper both come from the fruit of a tropical vine. Black pepper is the cooked and dried unripe fruit, know as a peppercorn and white pepper is from the ripe fruit seed. Pepper is usually coupled with salt, sprinkled over or added to food.

spinach leaves

I use English spinach leaves in my recipes. This more modern variety of spinach is more tender than older varieties and has small flat leaves. Can be eaten raw or lightly cooked. Spinach has a high nutritional value and is a rich source of iron.

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