Mulligatawny

Gluten-free | Sugar-free | Dairy-free | Vegan option

Serves 4-6 

Why it’s delicious

This dish was an exotic creation to me as a kid. I had read about it in a story book which must have had something to do with the British Raj in the 1800’s as this is where the dish Mulligatawny originated. Of Indian creation it was flavoured by British soldiers who insisted on having a soup dish with every meal. The clever cooks took a curry, made a few adjustments and created this soup. 

Helpful hints and tips

You can either have this soup as a vegetarian option or add cooked chicken, turkey or prawn tails. 

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here. 

Before you start, you’ll need to prepare my Kombu Water. Kombu water is my healthy broth alternative and one of my favourite foundation recipes. If you need the recipe, you can find it here.

Ingredients

• 1 tbsp coconut oil or grass fed butter
• 1 large onion, peeled and diced
• 2 tbsp grated ginger
• 1 tbsp finely chopped garlic
• 1 large granny smith apple, unpeeled, pips removed and dice
• 1 medium sized carrot, unpeeled and diced 
• 1 hand sized piece of fennel bulb, diced
• 2 tbsp mild curry powder
• 1 tbsp cumin powder
• 2 tsp turmeric powder
• 1 x 400 g (14 oz) can whole peeled tomatoes, puree or mashed with a fork
• 2 tbsp Pure as Inulin Powder
• 500 ml (1 pint) Kombu Water
• Mineral salt and freshly ground black pepper
• 2 dried bay leaves
• 200 g (7 oz) shredded cooked chicken breast, optional
• 150 ml (5.2 oz) coconut milk, optional

Method

1. Heat the oil or butter on medium temperature in a large heavy bottomed pot and add the onions, ginger and garlic. Cook gently without allowing the onions to colour up for 5 minutes, stirring often. 
2. Add the apple, carrot and fennel and stir fry for a minute before adding the curry, cumin and turmeric. Allow the spices to cook and bloom in the pot for a couple of minutes, stirring often. This process will allow the spices to intensify in flavour. 
3. Add the puree tomato, inulin powder, kombu water, bay leaves and season well with salt and pepper. Stir and bring the soup to the boil and then reduce the soup to a simmer and allow to cook for 15-20 minutes or until the vegetables are tender but still firm to the bite, stirring occasionally. 
4. Taste the soup for flavour, adding more salt and pepper if required and finish the soup with chicken breast and coconut milk if using. 
5. Serve hot  or cool and store in the fridge for up to 5 days or freeze in portions for up to 3 months.