SOUP RECIPE
This week I saw a patient who has a great soup recipe. The great aspect of making this soup is that large amounts can be made and frozen for when you need it. The title of the soup is “Mulligatawny Soup” I think I should rename it to “ A Week in a Pot” or the “Medicare Soup” It is full of herbs .
Ingredients
1. 3 lbs of organic skinless chicken thighs
2. 3 tablespoons tumeric
3. 2 teaspoons of salt ( optional for the heart patient)
4. 1 teaspoon of ground black pepper
5. 1 teaspoon of ground ginger
6. 2 cups of chopped onion
7. 1 cup of diced celery
8. 1 cup of diced carrots
9. 6 cloves of finely chopped garlic
10. 3 Granny Smith apples ( diced small)
11. 1 pound of sweet potatoes
12. ½ pound of dried lentils
13. 1 ½ cup of diced zucchini
14. 1 ½ cup of diced yellow squash
15. 1 package of frozen spinach ( since I do not use frozen vegetables I cannot recommend a brand)
16. 1 – 14 oz can of unsweetened coconut milk
17. 1 cup of chopped tomatoes
18. Fresh cilantro for garnish
Season the chicken with the tumeric. Toss around in a plastic bag. Place in skillet sauté to golden brown. Set aside. In same pan sauté the onions, carrots and celery until soft. Then add the apples, pepper and ginger. Add the garlic last. Chop the garlic and set aside Transfer to a large pot Add in the sweet potatoes lentils and 1 qt of stock chicken broth ( or your favorite broth) Bring to a boil and then place on simmer. While simmering add the chicken, squash, zucchini tomatoes and coconut milk.
Cook until all tender. I do not want the vegetables a little crisp. I do not like a soup when all the ingredients are soft. Have enough for yourself and your guests. Freeze in plastic containers
Until tomorrow