|Old fashioned Turkey Noodle Soup. Turkey stock and diced turkey from the Thanksgiving feast with carrots, celery, macaroni and a splash of Worchestershire sauce and soy sauce. Dinner is done.|
The rains have finally arrived in Vancouver, and you know what that means… SOUP! I’m addicted to soup. Partly because I love it and there are so many types of soup you can make, and partly because I’m a lazy cook and I like to get good bang for my buck.
Not only is it super cheap to make soup, but you can usually get at least 3 meals from one pot. I’ll eat the soup the day I make it, then freeze the rest in those handy dandy twisting Ziplock plastic containers. I seriously must have over 30 of those things.
I’m not the Soup Nazi (like in Seinfeld) so I have NO PROBLEM sharing my favorite soup recipes. Just ask any of my friends or family if I make a mean soup. The answer is unequivocally YES!
I know! I make good soup AND I’m so humble about it!
The soup today is Mulligatawny. The soup in the picture is soup I made today. I forgot to take a photo of Monday’s Mulligatwany, but to be honest it looks an awful lot like this one too.
1 tbsp vg. oil (I always use olive oil)
1/2 tbsp. butter
1 c. chopped carrot
1/2 c. chopped onion
1 c. chopped celery
1 clove garlic, minced
3/4 c. chopped green bell pepper
1/2 c. chopped, peeled turnip ( I hate turnip so I omit that)
1 Granny Smith apple, unreeled, chopped ( I also hate sweet with my savory, so I omit this too)
1 tsp. curry powder
1/4 tsp. ground coriander
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 tsp. salt
Freshly grind black pepper to taste
6 cups chicken broth or stock
2 tbsp. corn starch ( I don’t do the corn starch with water thing, mainly because I keep forgetting to buy corn starch)
1/3 c. cold water
2 c. cubed cooked chicken
1 can (15 oz) chickpeas, drained and rinsed
Shredded coconut for topping (I’ve yet to try putting the coconut on top)
-In a large soup pot over med. heat warm oil and butter.
-Add carrot and sauté for 2 min.
-Add rest of veg. and apple and sauté for another 10 min.
-Add spices and stir for about a minute.
-Add stock and bring to a boil.
-In a small bowl mix cornstarch and water. Add to soup and stir until thickened, about 2 min.
-Puree chickpeas in blender with 1 cup of the broth.
-Add puree to soup and mix well.
-Reduce heat to med-low and simmer uncovered for about 10 min.
-Ladle into bowls and sprinkle coconut on top.