You may have noticed… January has a bit of a theme on the blog! I’m all about naturally cleansing, detoxifying, and nourishing recipes! Not that my usual recipes aren’t nourishing, but these January recipes put a little extra focus on those ingredients that have wonderful detoxifying properties!
I was craving soup last week, and if you know my recipe style, you know I like simple, easy-to-whip-up dishes! Soup can sometimes be a labour of love… sometimes. My soups, they are pretty darn easy!
Mulligatawny has been one of my favourites ever since my days of waitressing at Earls. Every year we would feature a delicious Mulligatawny soup, and I would order little free tasters of it from the kitchen that would come in small oyster cups so that I would’t have to spend the $ to buy an actual bowl but could still enjoy it! Don judge..the staff discount was almost non-existent and I was a poor, starving student, lol!
Unfortunately, the Earls Mulligatawny was far from healthy. Filled with heavy cream it wasn’t much of a “detoxifying or cleansing” soup! I decided to stay completely dairy free, as usual, and use coconut milk to add a touch of creaminess to my take on Mulligatawny!
With loads of ginger, green apple, lemon, turmeric, garlic, and garnished with parsley, this soup will detox your body like no other!
I used fresh vegetables and organic rotisserie chicken to bulk up this soup, so don’t think it’s not filling! I myself, was even surprised at how satisfied I felt after slurping up only 1 cup of the soup with a few ounces of shredded chicken!
From start to finish, the soup was prepared and ready to eat in less than 25 minutes! The smell is marvellous, and for any of you curry fans out there – I can guarantee this is a keeper!
I just love soups that make me feel nourished right to the bone!
- 1 teaspoon olive oil
- 1 granny smith apple, diced (use granny smith for that apple flavour to shine through!)
- 1 clove garlic, minced
- 1 medium carrot, sliced
- 1 celery stalk, sliced
- 1 medium yellow onion, diced
- 10 cherry tomatoes or 1 whole roma tomato, chopped
- 2 cups organic vegetable or chicken broth
- 1½ tablespoons yellow curry powder
- ½ tablespoon garam masala
- ½ tablespoon ground coriander
- 1 teaspoon tumeric
- 1 tablespoon grated fresh ginger
- 2 tablespoons fresh lemon juice
- 1½ cups light coconut milk
- 1 whole cooked organic rotisserie chicken, meat removed from bone and chopped or shredded (alternatively you could use a few baked chicken breasts or thighs)
- 1 tablespoon chopped fresh parsley or thyme to garnish
- Heat a large pot over medium to high heat and add in oil.
- Add in diced apple, garlic, corrot, celery, onion, and sautee for 5 minutes until onions become soft and translucent. You may need to reduce heat.
- Add in the tomatoes, spices, and ginger, and stir.
- Add in the broth. Increase the heat slightly and bring to a simmer. Simmer for 3 minutes.
- Turn off heat and transfer the soup to a high speed blender. Cover and blend on high for 1 minute.
- Pour in coconut milk and lemon juice and blend again for 2 minutes.
- Pour hot soup into a bowl and top with a 3-4oz portion of shredded chicken and the parsley or thyme to garnish!
I’ve been sticking to the Paleo style of eating about 80% these days and I’m still really enjoying it! I find I’m eating a lot more fat than usual, but I’m still mindful of my portions and food intake to make sure I’m not over consuming my calories! I feel energized and I like that I’ve had to “think outside the box” a bit more when it comes to my meals! Although I’m not certain I’ll ever go 100% Paleo, I do like to say my eating has been “paleo inspired”!
As I always recommend to others, it’s a great idea to experiment with different ways of healthy eating and find what works for YOU! We are all different and thrive in different ways!
Have a wonderful day!
Nutritionist in the Kitch