It’s that time of the year when we find ourselves snuggled up in our blankets, hibernating from the chilly winter weather outside. But feeling like you don’t want to leave your home means it’s as good a time as any to try a new cooking project! And what better way to fight off the chilly weather then to cook yourself a warm and hearty meal?
Well, we can help you there with a Mulligatawny soup recipe from our ‘My Table – Eating Your Way Around Our World’ recipe book.
1 pound [500g] mixed vegetables (potato, celery, onion, carrot, mushrooms)
4 cups [1 litre] chicken or vegetable broth
2 garlic cloves, pressed or minced
2 sprigs cilantro leaves (plus more for garnish)
2 tablespoons [16ml] ghee (clarified butter) or vegetable oil
1 medium onion, finely chopped
4 teaspoons [20ml] curry powder
3 tablespoons [45ml] all-purpose flour
2/3 cup [160ml] heavy cream
Cut up the vegetables and place them in a large pot along with the garlic, cilantro and broth. Bring to a boil, then cover and simmer until the vegetables are tender, about forty five minutes. In a food processor or blender, puree the mixture in batches and return to the pot, reheating gently.
Hear the ghee or vegetable oil and sauté the chopped onion for about ten minutes, stirring constantly, until golden. Add the curry powder and flour, stirring for two minutes to blend. Add this mixture to the soup.
Simmer the soup until it is thickened then add the cream and heat through. Garnish with chopped cilantro leaves.