This soup and I have a weird relationship. I don’t know why, but I consistently struggle to get excited about bringing soup as a work lunch. I mean, it’s fine. I know I’ll eat it and appreciate it and be glad I’m not spending another $5 a day on a spicy tuna roll. But, generally speaking, I don’t deeply look forward to lunch on a soup day. It’s fine.
(As opposed to the days when I bring leftover enchiladas to lunch, and then it’s pretty much a watch-the-clock-can-I-rationalize-eating-yet situation. I know you all know what I’m talking about.)
But then, I feel the pangs of hunger and heat up some of this soup and it’s like THIS.
(Did I just express my lunch feelings via Emma Stone gifs? I did. Let it happen.)
This soup is so deeply satisfying, so stick-to-your-ribs, so friggin’ healthy and booyah-flavourful, and it’s got this lovely texture, and I just want to eat it all the time that I can’t even form proper sentences with any sort of cohesive structure anymore.
It’s that good.
I know we’re used to food bloggers lackadaisically throwing around over-the-top terms like SO GOOD and BEST EVER. It’s a pit I find myself falling into as well, and I realize we’re all pretty much numb to it now and expect everything to either BE so good, or conversely everything to be straight up, well, fine.
That being said… Soup. So. Good. (for realisies)
Thanks to the addition of lentils, apples and coconut milk, this chowder-style Mulligatawny is hearty enough to really fill you up. It’s a Meal Soup. Of course, this is because of the fiber in the aforementioned lentils and apples and the good fats in the coconut milk, so while very hearty, this soup also manages to be exceptionally healthy. A bowl of good-for-you.
For those craving Indian food but trying to stay healthy, this is a great one. It feels rich but in reality is very light. I don’t even know how many servings of veggies is in each bowl but let’s all agree it’s at least a couple.
And that, my friends, is how you beat hanger while staying healthy during a long work day!
|Vegetarian Mulligatawny|| || |
- Olive oil
- 2 onions, finely chopped
- 4 cloves garlic, crushed
- 3 tsp fresh ginger, grated
- 2 carrots, chopped
- 2 Granny Smith apples, peeled, cored and chopped
- 1 large tin diced tomatoes
- 2 Tbsp curry powder
- 1 tsp cumin
- 1 tsp garam masala
- ½ tsp turmeric
- ½ tsp dried thyme
- ¼ tsp chili flakes
- ½ cup dried red or yellow lentils
- 3 cups chicken or vegetable stock
- 1 tin coconut milk
- Salt and pepper, to taste
- Lemon or lime wedges
- Fresh cilantro
- Plain yogurt or coconut cream
- Heat a glug of olive oil in a large pot over medium heat. Add onions and cook, stirring frequently, until softened. Add garlic, ginger and carrots and continue to cook for 7 minutes, stirring occasionally.
- Add apples, diced tomatoes and all the spices and stir well. Add lentils and stock. Bring to a boil then lower heat to a simmer and cook for 20 minutes, stirring occasionally.
- Remove from heat and stir in coconut milk. Using an immersion blender, blitz the soup to your desired consistency (I like mine smoother, like a chowder, but others prefer more chunks). Salt and pepper, to taste.
- Serve with a squeeze of fresh lemon or lime and a sprinkle of fresh cilantro. For an added touch, you can add a dollop of cool plain yogurt or coconut cream on top as well.