Mulligatawny Soup February 21, 2012

Jamie says: My Mom used to make this awesome Mulligatawny soup. The thing I remember most about it was that there were apples and lots of curry involved. My inspiration to make my own version of this soup, though, came from the fact that I had a sweet potato on the counter and lots of apples in the fridge…

Mulligatawny Soup

Mulligatawny soup is usually a little orange/yellow.

Curry, cumin, and sweet potatoes makes this soup orange

This was the first time I’ve added apples to a soup recipe. It gave the soup some sweetness.

By looking at it, you would never know there are apples in there, too...

Last minute I decided to add cubed tofu. I liked how it helped cool down the pipping hot soup and the tofu cubes remained intact.

Tofu and beans add some protein

I’m not sure where I came up with the idea to top the soup with cheese and olives, but it was the perfect addition.

I topped it with olives and cheese for a unique twist

I made my breakfast, lunch, and dinner before work this morning. Dinner was ready when I got home.

I love slow-cooker cookin'

I fill up the slow cooker to the brim, so there’s always leftovers.

I'm looking forward to more of this soup tomorrow

Mulligatawny Soup

Ingredients:

• 1 sweet potato
• 2 gala apples
• 15.5 oz can Great Northern beans (Publix)
• 4 cloves garlic
• 1/2 sweet onion
• 1 stalk celery
• 14.5 oz can diced tomatoes (Del Monte, organic)
• 32 oz 100% natural vegetable broth (Swanson, Certified Organic)
• 1/3 cup instant whole grain brown rice (Publix)
• 1 tsp ground cumin
• 1 Tbsp curry powder
• 1/4 tsp ginger powder
• 1/4 tsp dill weed
• 14 oz extra firm tofu (NaSoya TofuPlus)
• 6 oz can medium black olives (Lindsay Naturals, optional)
• 2″ hard cheese (BellaVitano, Reserve balsamic cheese, optional)

Directions:

1. Chop sweet potato. Core apple and chop. Rinse and drain beans. Peel and mince garlic. Chop onion. Cut base off celery and discard; chop celery and leaves. Add all ingredients to CrockPot along with entire can of diced tomatoes, vegetable broth, rice, cumin, curry, ginger, and dill. Place lid on pot. Set on low heat. Cook for ~12 hours.
2. Drain tofu. Cut tofu in half horizontally and cut into large rectangles. Stir into soup. Drain olives. Shave cheese with a knife. Top soup with olives and cheese, if desired. Enjoy!

Serves: 6

• Nutrition note: Use fruit (as a substitute for sugar) to add sweetness to a main dish. You’ll also be adding some vitamins, minerals, and fiber.