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Crock Pot Mulligatawny Soup


I love Indian food.  I love the sauces and the complexity and depth of the spices that are used in Indian cooking.  I especially have weak spot for curry.  Earlier in the week, it was rainy, damp and cold.  It was the perfect night for soup.  I was craving my Mulligatawny Soup.

4 tablespoons butter
2 tablespoons flour
1/4 teaspoon ground cloves
1 tablespoon curry powder
1/4 teaspoon nutmeg
2 tablespoons dried parsley
1 large potato-peeled and cubed
1/2 cup diced cauliflower
1 large diced onion
1 medium green pepper diced
1/2 cup diced celery
1/2 cup diced carrots
1 cup frozen peas
1 large tomato-diced
1 large apple peeled, cored and diced
4 cups chicken stock
salt and pepper to taste
1 raw boneless chicken breast-cut into bite size pieces
lemon slices-garnish

In a saute pan over medium heat, melt the butter.  Add the potato, cauliflower, green pepper, celery, onion, carrots and apple.  Sprinkle with salt and pepper.  Saute until the onions are translucent. Stir in the cloves, curry, nutmeg and parsley. Next, add the flour and mix well.  Let cook for a minute or so, then add two cups of chicken stock and stir until well combined.

Add the vegetable mixture to the crock pot.  Add the chicken, remaining chicken stock and tomato. Simmer on high heat for 4 hours.

Ladle into bowls.  Top with cilantro.  Squeeze the juice from a lemon slice into the soup just prior to enjoying.

Photo Credit:  Tilly’s Nest

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