I like this Mulligatawny soup because it has a lot of flavor and is really warming on a cold night.  Making it in the crock pot makes the process just so easy. Crock Pot meals are so much easier than conventional meals especially for someone like me who is working full time as I can set it and forget it.  I like soup made the day before though,  so I usually  make it on the weekend and store it in the refrigerator and take it to work for lunch or have an instant quick dinner ready.  Here's my recipe for Mulligatawny soup which can be made with chicken or you can leave it out for a vegetarian alternative.

Mulligatawny Soupmulligatawny-soup3

2 tabs butter
1 onion and 1 carrot and 3/4 cup celery  -finely chopped
1 potato and 1 green apple - cubed
2 tabs flour
1 teasp each of curry powder and cumin
pinch turmeric
1 bay leaf
1 quart (1 litre) chicken or vegetable stock
1/4 cup raisins
1 cup cooked chicken - chopped
1/2 cup cooked basmati rice
coriander leaves - chopped
Brown the onion, carrot, celery, and potato for 2 minutes then stir in the flour,  turmeric,  curry and cumin and continue another 2 minutes. Stir in the stock, raisins, apple and bay leaf and mix well.  Transfer to crock pot and set to low for  for approximately  5  hours.  Add the chicken and rice about half way through cooking time.  Garnish with a generous helping of chopped coriander leaves and serve with some crusty bread or extra rice.

You can adjust this recipe as well by adding a little thyme, grated lemon peel  or some coconut milk for a slightly different taste. You could also try using lentil instead of the rice. Crock pot meals are easy and I hope you try this one out for yourself.
CORNED BEEF & CABBAGE DINNER RECIPE- JUST IN TIME FOR ST. PATRICK'S DAY!
CORNED BEEF & CABBAGE DINNER RECIPE- JUST IN TIME FOR ST. PATRICK'S DAY!
Paypal   US $.99 		The Galloping Gourmet Lifestyle # 9 DVD Box Set NEW
The Galloping Gourmet Lifestyle # 9 DVD Box Set NEW
Paypal   US $15.00
   1
Reblog this post [with Zemanta]