Mulligatawny Soup

22 Dec

Just like The Pioneer Woman, from whom I adapted this recipe, the first thing that comes to my mind when I hear the word “mulligatawny” is the Soup Nazi episode of Seinfeld.  We are big, big fans of Seinfeld in this house.  Both Zak and I have seen every single episode at least a dozen times each.  We grew up watching it – before I understood what the heck was going on, probably.  The Soup Nazi is still one of my favorite episodes, and it makes me laugh out loud just to think about Kramer describing the delicious mulligatawny and how the Soup Nazi is a misunderstood genius who slaves and suffers over his soup.  Well, this soup requires very little suffering on the part of the chef.

The great thing about this soup is that you can throw just about anything hanging out in your crisper in and have an extremely flavorful and healthy meal on your table in less than an hour.  If you don’t like spicy food, add a little bit less tikki masala and skip the crushed red pepper flakes, as this was pretty spicy.  Next time, I think I’m going to dice up a small tomato and add it, because I think it would work really well with this.

Mulligatawny Soup

Adapted from The Pioneer Woman

1 1/2 cup leftover roasted chicken, preferably white and dark meat, roughly chopped

3 tbs. Brummel & Brown

1 medium red onion, diced

2-3 cloves garlic, minced

1 cup potato, roughly chopped

2 tbs. all natural, whole wheat flour

2 1/2 tsp. curry powder

2 tbs. tikki masala

1 tsp. turmeric powder

1/2 tsp. crushed red pepper flakes

10 cups homemade chicken stock

1 cup water

1 cup plain Greek yogurt

1 cup Jonathan Red apple, cored and chopped (about 1 medium apple)

1 1/2 cup kohlrabi, peeled and chopped (about 1 large bulb)

1 tbs. cilantro, roughly chopped

1 lemon, quartered

Kosher salt and freshly cracked black pepper

In a medium stock pot, add Brummel & Brown and melt over medium heat. Add diced onion and garlic.  Season with freshly cracked black pepper and kosher salt.  Stirring frequently, cook 3-5 minutes until soft and translucent.  Add potatoes and cook 10-15 minutes until potatoes and onions are starting to brown.  Add flour to onions and potatoes and stir to combine.  Add curry powder, tikki masala, crushed red pepper flakes, and turmeric powder.  Cook, stirring, until fragrant, 1-2 minutes.

Add in chicken stock, stirring to combine.  Bring to a slow simmer.  Meanwhile, whisk together water and plain Greek yogurt.  Once chicken stock is at a simmer, slowly whisk in plain Greek yogurt/water mixture.  Taste for seasonings and add kosher salt and freshly cracked black pepper as necessary.

Add chopped roast chicken, apples, and kohlrabi.  Cook for another 10-15 minutes until heated through and slightly tender.  Serve with lemon wedges and fresh cilantro.

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