It’s My Life

FOODLAND ONTARIO’S MULLIGATAWNY SOUP

Serves 4 as main course

Preparation time: about 25 minutes

- 1 tablespoon (15 mL) olive oil

- 1 large onion, diced

- 2 medium potatoes, peeled and diced

- 1 tablespoon (15 mL) minced fresh gingerroot

- 2 cloves garlic, minced

- 2 tablespoons (25 mL) curry powder

- 1/4 teaspoon (1 mL) cayenne, or more to taste

- 3 cups (750 mL) chicken broth

- 1 can (14 ounces/398 mL) light coconut milk

- 2 large tomatoes, diced

- 2 cups (500 mL) diced cooked chicken or turkey (optional)

- 2 cups (500 mL) torn spinach leaves

- 1/4 cup (50 mL) fresh coriander leaves

- Salt and pepper

Optional garnishes:

- Shredded unsweetened coconut (brown over medium-low heat in a dry skillet)

- Fresh unpeeled apple, diced small (sprinkle with lemon juice to prevent apple from turning brown)

1. In large saucepan, heat oil over medium heat; cook onion and potatoes until onion is softened, 3 to 4 minutes, stirring often. Stir in ginger, garlic, curry powder and cayenne; cook 1 minute.

2. Add chicken broth and coconut milk; cover and bring to boil over high heat. Add tomatoes, and chicken or turkey (if using) and return to boil. Reduce heat and simmer 15 to 20 minutes, or until potatoes are tender.

3. Stir in spinach just until wilted, about 30 seconds. Remove from heat; stir in coriander. Season to taste with salt and pepper. If using garnishes, sprinkle on individual bowls and serve.

Nutritional information per serving:

Calories: 195; Protein: 5 g; Fat: 10 g; Carbohydrates: 24 g.

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