Now the weather is cooling in the southern hemisphere, it's the perfect time to start making some hot hearty soups. Just one bowl of soup can be a powerhouse of nutrients. Soup, warms, fills, nourishes, comforts and can do a whole lot of healing, especially when it's made using bone broth. I have two versions of Mulligatawny soup that fills all these requirements!
Mulligatawny soup is a richly flavoured, thick soup spiced with yellow curry, cumin and coriander. It originated from Indian, there are many, many versions created over the years. My paleo versions of Mulligatawny soup, are lovely and thick, made with protein and vegetables, which makes them ideal as main meal soups. 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 in their place.
You are going to love these soups, they are more like stews, one is made with beef mince and the other with chicken.
This richly flavoured curried soup or maybe we should call it a stew, contains beef mince and vegetables, in a thick tomato gravy. Delicious served with a dollop of dairy free sour cream or coconut yoghurt and a sprinkling of fresh coriander leaves. CLICK HERE FOR THE RECIPE. My Seeded Dinner Rolls go well with this soup.
A delightfully rich and creamy chicken version of Mulligatawny soup. Coconut milk makes this recipe taste very different from the beef version and you won't be able to stop at one bowl. CLICK HERE FOR THE RECIPE. My Garlic and Coriander Flat Bread goes well with this soup.
Enjoy these soul warming winter soups!
By Susan Joy