Mulligatawny

Every morning I find myself sitting on the kitchen floor in front of my baby chick’s crate, coffee cup in hand, chatting and playing with my four fuzzy little gals. This morning was no different.

I heard Ranger Craig walk up the stairs to the kitchen and out of the corner of my eye, I caught a  slight smile forming around his mouth.  He tells me I need a farm.  I tell him I’ve known this for years. 🙂

My oldest gal suggested we get a pig.  Not a “raise it for ham” sort of pig, but a “play with the cute little piggy” pig.  That’s out of the question… but did mention I’d love a goat?

Mulligatawny Soup from Karista's Kitchen

Mulligatawny Soup

My new friend and local blogger Wendy, over at Chez Chloe , recommends two Nigerian Dwarf Goats.  I agree!  I have a Washington cold rain forest jungle behind my house.  I’ve often thought a few goats might take care of that jungle for me.  And fresh goats milk for cheese sounds delightful.

If you’re my neighbor and you’re reading this, never fear.  I won’t be getting goats any time soon.  Mostly because my two sassy (human) gals would probably sneak them into the house.  That would not be good.

Until then, I’m completely happy sitting on the kitchen floor… talking to my baby chickens.

Mulligatawny

This is a soup with many variations.  A tumeric laced soup with huge flavor and usually includes beef, chicken or lamb.  My version of Mulligatawny is filled with all the wonderful flavors of Autumn.

Apples, sweet potatoes and the lovely Indian blend of spices, Garam Masala.  Instead of rice, I’ve used wheat berries.  I adore Jovial Foods Einkorn Wheat Berries, nutty, with a little hint of sweetness, these wheat berries make a delicious substitute for rice.

Serves 4-6  can easily be doubled

Ingredients

2  teaspoons freshly ground black pepper

1  tablespoon Garam Masala or:

2  teaspoons ground coriander

1 teaspoon ground turmeric

¼ teaspoon ground cumin

¼  teaspoon ground nutmeg

Pinch of ground cloves

3 garlic cloves, minced

1 teaspoon grated or minced fresh ginger

1 tablespoon butter

1 onion, diced

1 carrot diced

4-6 cups chicken broth (or veggie broth for vegetarian version)

3 tablespoons tomato paste

1-2  teaspoons Thai Kitchen Roasted Red Chile Paste (or a teaspoon of hot sauce)

1 apple peeled and diced

1 sweet potato, peeled and diced

2 cups diced cooked chicken (optional)

2 teaspoons apple cider vinegar

1-2 cups cooked wheat berries

Salt to taste

Directions

Mix together the black pepper and Garam Masala.  If using the individual spices, mix together the spices and black pepper and set aside.

Heat the butter over medium heat in the bottom of a soup pot and then add the onion and carrots.  When the veggies have softened and wilted add the garlic, ginger and spice mixture, stirring for about one minute.

Then slowly mix in the chicken broth.  Stir in the tomato paste, roasted red chile paste, apples and sweet potatoes.  Let the soup simmer for about 20 minutes, until the sweet potatoes are soft.

Add the diced cooked chicken and cooked wheat berries.  Taste for seasoning adding salt as needed.  If you feel the soup needs a “lift” in flavor, add a teaspoon or two of apple cider vinegar.  The longer this soup sits the better it will taste.

An excellent soup for freezing.

Additional add ins:  Diced parsnips, diced turnips, or winter greens.

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Comments

  1. Looks gorgeous! I have never made mulligatawny but this makes me think I should try!

  2. I’ve never raised baby chicks although I’ve watched a broody hen raise them in my chicken coop. They are SO cute! I couldn’t eat a pet though so unless I could get eggs or milk from it, I’d be useless. This soup looks delicious and such a comforting bowl of love.

    • My little chicks are laying hens only. Very much the spoiled pets. 🙂 What a lovely way to describe the soup… “a comforting bowl of love” 🙂 Thanks for commenting! I’ll run on over and check out your blog. Have a fabulous Monday.

  3. Oh, this is just lovely! I’m in love with all the spices you put in here!

  4. I’m so glad you have your lovely chicks to make your heart happy. 🙂 One of my ducks has gone broody and I can’t wait to see her ducklings! If I lived closer I’d totally share my goats with you. 🙂 You could come pet them and love on them and then go home without having to actually live with them. 🙂

    • Thanks Krista! Those little chicks do make my heart happy. Be sure to post pics of the baby ducklings. They are so cute as babies. And I so wish we did live closer because I would come visit and play with your goats! 🙂

  5. The soup looks fantastic. I am still so envious you have chickens. LOL

  6. Oh the wheat berries sound like a fantastic addition to this soup. They are a favourite of mine, even though I don’t cook with them very often. I’m thinking that I might have to make this soup in my crock pot. The fall flavours in this just sound fantastic, and unexpected for a mulligatawny (although I’ve never made it).

    • I really like the Jovial Brand wheat berries Barb. They are the ancient Italian grain called Einkorn. I get them at Whole Foods or my local natural market or online. The taste is so yummy and it doesn’t seem to affect my wheat intolerance. I make this soup for my clients and family most every fall. My oldest sassy gal loves to take it with her to work. The youngest is going through a no soup phase at the moment. 😦

  7. I’ve made Mulligatawny before, it’s one of my absolute favorite soups.. I love your version (as always:) and that Ranger Craig “gets” you!! But the goats.. I’m not as sure about those!

    • Hahaha! Yes, Ranger Craig knows me well. This past August we’ve been together for 26 years. I can’t believe it! Met him my Freshman year of college and never looked back. LOL! If only I had at least an a few acres of land, I’d so get those goats. 🙂 And probably the pig.
      I’d love to know your version of Mulligatawny. I love finding out what everyone adds to theirs. So many delicious versions!! Happy Sunday Smidge!

  8. peasepudding says:

    It’s a soup kinda day here and we are meant to be moving into summer! I’d like a pig too but there would be no eating bacon if we did have a pet pig.

    • Hahaha! I’m sure my two sassy gals would feel the same if we had a pet pig. As it is, their not wanting to eat chicken. Eggs yes, but chicken is being scorned at the moment.

  9. That looks like a damn good hearty soup, Karista – you know this is the sort of thing I love, you just know it.

  10. You so need to post a quick picture of your chicks again as I am sure with each day they are getting bigger. This soup is so comforting a perfect combo of fall flavors. Take Care, BAM

    • Thanks Bam! Yes, I do need an updated picture of my little chicky gals. I’ll definitely try to get one this weekend. They’re getting so big and so active! Have a fabulous weekend!

  11. I love your Ranger Craig + Chicadee Girl Stories…keep ’em coming!

    • LOL! Thanks Erina. I have had the worst writier’s block, probably because I’ve been so busy I can’t think clearly. These are just moments from my crazy life. Hahaha!

  12. I love a rich soup which is laden with ingredients and flavour. There’s something incredibly comforting about soup in those cooler days and your beautiful dish with the wheat berries is just that.

  13. That’s a wonderful morning routine, I can just picture you:). Looks like a delightful soup!

    • Thank you! It’s so much fun to walk into the kitchen every morning greeted with lots of baby chicky chirps. 🙂 I’m going to be so sad when they have to go outside.

  14. Mulligatawny is one of my favorite soups. My husband just ripped a recipe out of a cooking magazine (maybe Saveur?) about a week ago for a new version he wants me to try. Great idea with the wheat berries!

    • Thanks Alyssa! It’s definitely one of my faves too and now my oldest is loving it. I think her palate is growing up. 🙂 Hope to see you Monday at Foodportunity. I think the last time I said Tuesday, but I’m just a crazy woman at the moment and really meant Tuesday.

  15. This sounds like a wonderful version of Mulligatawny soup, Karista! I haven’t made that in forever, and always used a Joy of Cooking recipe, but anything with Thai curry in it spins my head around, so I may have to try your recipe! Those sweet little chicks…how do you get anything done with such cuteness around?

    • Thanks Betsy. I do love anything with Indian spices. It seems every chef has their own version of Mulligatawny. I love it with all those fabulous Autumn and winter flavors.
      I was late to my clients house this morning… spent too much time playing with the chickens! LOL!

    • Oops, I meant Thai chile, though I do love curry. Anyway, I love the spice, too! And I’ve never had Mulligatawny with sweet potatoes…it really does sound wonderful.

  16. Goats in the kitchen? Quite likely. I once came home from work to find a pony in mine…and my girls laughing up a storm.

  17. This is new to me but we have also moved into soup mode… so good timing. What I made last night makes me yawn after reading this. Thanks for the mention 🙂
    Did you know that you can milk goats for years at a time. Their production varies but you can milk year round and not go through the “servicing” and birthing. I have a friend who’s goat has been “in milk” for like 7 years. Can you imagine!

    • You are so welcome!
      I had no idea Wendy. We had two Mama goats growing up. We milked them but they also had several rounds of babies. Very cute I might add.

  18. How lovely to be enjoying your little chicks so much Karista. I always joke with my hubby and say that a giraffe and squirrel would complete our family! Can you imagine!
    Fabulous soup.
    🙂 Mandy

    • Hahahaha!!! Mandy you are so funny. I’d love a giraffe too, but I think you’d have much more success acquiring a giraffe than I would. I’d have to think about the squirrel. Way too many interesting stories about squirrels in my life. Stories for another day. 😉

  19. I LOVE Mulligatawny! You’re inspiring me to get off my butt and try some authentic style Indian dishes (since we actually have access to Indian spices around here). Thanks, cuz!

    • You are so welcome JT!! We too have access to some amazing Indian food and spices up here. I use a lot of Indian spices in my recipes for their healing properties as well as the amazing flavors they create. I swear I could live on this soup. LOL!

  20. I LOVE Mulligatawny soup and have been threatening to actually try to prepare authentic-style Indian dishes (since we have access to authentic spices around here). Thanks, cuz!

  21. I love the thought of you sitting on the floor loving on the chicks. I just read an article about this soup yesterday. I’ve never made it myself but me thinks I need to change that!

    • Kelley, They all come running to me when I walk into the kitchen. Peering through the crate chirping, hoping I’ll come over to play. Irresistable! I discovered Mulligatawny about 3 years ago at an Irish pub. I went home and immediately began research and recipe testing. I’ve been making it ever since. I love the comforting flavors. Perfect for the fall and winter seasons. Have a fabulous week my friend!

  22. Thanks Amber!! 🙂

Trackbacks

  1. […] pumpkin and feta salad for a starter, followed by my interpretation of Karista’s delicious Mulligatawny soup and ended with the pumpkin bread pudding and spicy caramel sauce. I’ve a new […]

  2. […] lovely Karista from Karista’s Kitchen shares a delicious sounding Mulligatawny soup recipe perfect for this fall […]

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