Creative Culinary Solutions

Mulligatawny Soup

Name: Mulligatawny Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10
Ingredients: 1.25 L (5 cups) of prepared Instant Chicken Soup Base, Gluten-Free, Sodium Reduced15 mL (1 tbsp) of butter1 chicken breast, diced1 onion, chopped1 celery stalk, chopped1 carrot, chopped3 cloves of garlic, minced30 mL (2 tbsp) of 1 apple, peeled, cored and diced1 sweet potato, peeled and diced60 mL (1/4 cup) of basmati rice, dry6 mushrooms, sliced250 mL (1 cup) of coconut milk15 mL (1 tbsp) of lime juice, freshly squeezed Salt and pepper, to taste750 mL (3 cups) of spinach, chiffonade60 mL (1/4 cup) of cilantro, chopped Sliced almonds, toasted (optional)

This south-asian inspired soup is warm, comforting, and has a rich and chunky texture. Guests with a tooth for global flavours will enjoy it!

Difficulty:	15/20
Yield serving:	10
Preparation time:	20 minutes
Cooking time:	45 minutes

Difficulty

15/20

Yield serving

Preparation time

20 minutes

Cooking time

45 minutes

Ingredients

1.25 L (5 cups) of prepared Instant Chicken Soup Base, Gluten-Free, Sodium Reduced
15 mL (1 tbsp) of butter
1 chicken breast, diced
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
3 cloves of garlic, minced
30 mL (2 tbsp) of
1 apple, peeled, cored and diced
1 sweet potato, peeled and diced
60 mL (1/4 cup) of basmati rice, dry
6 mushrooms, sliced
250 mL (1 cup) of coconut milk
15 mL (1 tbsp) of lime juice, freshly squeezed
Salt and pepper, to taste
750 mL (3 cups) of spinach, chiffonade
60 mL (1/4 cup) of cilantro, chopped
Sliced almonds, toasted (optional)

Preparation

Prepare the chicken soup base according to instructions on package, set aside and keep warm.
In a large pot, melt butter and sauté chicken over medium to medium-high heat until golden and just cooked.
Set aside in a bowl.
Using the same pot, sauté the onion, celery, carrot and garlic until softened.
Deglaze the pot with the chicken soup base.
Add the Indian Booster, apple, sweet potato and rice and let simmer, covered, for 15-20 minutes.
Add chicken and mushrooms to the soup and let simmer 10 more minutes or until rice is tender.
Stir in coconut milk, lime juice, salt, pepper, and spinach. Heat to serving temperature.
Ladle soup in bowls and garnish with cilantro and sliced almonds.

Make it smoother by blending it with an immersion blender, leaving bits for texture. Make it a meal soup by doubling the size of the portion.

Ingredients

1.25 L (5 cups) of prepared Instant Chicken Soup Base, Gluten-Free, Sodium Reduced
15 mL (1 tbsp) of butter
1 chicken breast, diced
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
3 cloves of garlic, minced
30 mL (2 tbsp) of
1 apple, peeled, cored and diced
1 sweet potato, peeled and diced
60 mL (1/4 cup) of basmati rice, dry
6 mushrooms, sliced
250 mL (1 cup) of coconut milk
15 mL (1 tbsp) of lime juice, freshly squeezed
Salt and pepper, to taste
750 mL (3 cups) of spinach, chiffonade
60 mL (1/4 cup) of cilantro, chopped
Sliced almonds, toasted (optional)