Mulligatawny Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 2 tablespoons butter
• 2 tablespoons oil
• 1 1/2 lbs boneless chicken thighs, diced, skinless
• 2 tablespoons garam masala
• 1/2 teaspoon salt
• 2 cups onions, diced
• 1/2 cup celery, diced
• 1/2 cup carrot, diced
• 5 garlic cloves, minced
• 2 tablespoons ginger, finely grated
• 2 cups granny smith apples, peeled, cored and diced
• 1 cup yukon gold potato, peeled and diced
• 1 cup sweet potato, peeled and diced
• 3/4 cup squash, diced
• 6 cups chicken or 6 cups vegetable stock
• 3/4 teaspoon black pepper, freshly ground
• 3/4 cup zucchini, diced
• 1 cup baby spinach, tightly packed
• 1 (14 ounce) can unsweetened coconut milk
• 1 cup tomato, peeled, seeded and chopped
• 1 1/2 tablespoons apple cider vinegar
• 3 cups basmati rice, cooked
• 1/4 cup fresh cilantro leaves, chopped

Recipe

• 1 in a 5-quart saucepan over medium heat and add the butter and oil.
• 2 meanwhile, season the diced chicken with the garam masala and 1/2 teaspoon of the salt. once the oil is hot, add the chicken and cook, stirring often, until golden brown.
• 3 set chicken aside in a plate and allow to cool. meanwhile, add the onions, carrots and celery to the hot pan and saute for about 4 to 5 minutes.
• 4 add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 minutes.
• 5 add the potatoes, sweet potatoes, and squash to the pan, along with 4 cups of the chicken stock . raise the heat to high and bring to a boil.
• 6 reduce to a simmer and cook until the potatoes are tender, about 8 - 10 minutes.
• 7 add the reserved chicken, the pepper, remaining 2 cups of chicken stock, spinach, zucchini, coconut milk, and tomatoes. continue to cook the soup at a simmer until the chicken is tender, about 15 minutes. remove from the heat and stir in the cider vinegar.
• 8 adjust seasoning, if necessary.
• 9 serve the soup, on 1/4 cup of the rice in a warmed bowl, garnish with cilantro.