Page 7 - CBS Cookbook

Loony Spoons Mulligatawny Soup

Ms. Sandra Fryer (Former HS Principal 2013-15) SriLanka Recipe Servings: 6

Click to add subtitle Ingredients:

1 tbsp butter or olive oil (use 1/2 tbsp ½ tsp ground cumin
butter and ½ tbsp olive) 3 whole cloves
1 cup each chopped celery, chopped 4 cups homemade chicken stock
onions, and chopped carrots 1 can (19 oz/540 mL) no-salt-added diced
1 tsp minced garlic tomatoes, drained or 6-8, large, fresh
1 lb (454 g) boneless, skinless chicken Roma tomatoes
breast, cubed or meat from previously ½ cup uncooked, rinsed quinoa
cooked chicken ½ tsp salt
1 tbsp grated gingerroot ½ tsp freshly ground black pepper
2 tsp curry powder ¾ cup light or regular coconut milk
1 tsp chili powder 3 tbsp chopped fresh cilantro
Preparation:

1. Melt butter in a soup pot over medium heat.
2. Bloom the spices: mix them with a little of the liquid from the stock to make a thick paste.
Cook the paste until all the liquid evaporates. You can tell it’s time to stop cooking when the oil
starts to separate from the spices.
3. Add celery, onions, carrots and garlic. Cook and stir for 3 to 4 minutes, until vegetables are
coated with spices and begin to soften.
4. Add chicken. If using raw chicken, cook until chicken is no longer pink. If using pre-cooked
chicken, cook until heated through. Cook and stir for 1 more minute. Add broth, tomatoes,
quinoa, salt and pepper. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 15
minutes.
5. ***If using fresh tomatoes, simmer until skins separate from the tomatoes. Gently mash the
tomatoes into the soup. Remove skins from the soup if desired.
6. Stir in coconut milk and cilantro. Heat for 1 more minute. Serve hot.