Chicken Mulligatawny Soup with Sweet Potato & Spinach
This chunky Chicken Mulligatawny Soup with Sweet Potato Spinach is a real winter warmer. Hearty, nourishing and full of spice, it makes a delicious lunch or light meal. Made using an easy chicken stock from scratch (see recipe below).
small bunch parsley, including stalks, approx. 12 sprigs
2/3tspcoarse sea salt, plus pepper to taste
For the mulligatawny
2cupssweet potato, peeled, cubed
1 onion, finely chopped
2garlic cloves, minced
1tbspfresh ginger, finely grated
1tbspyour favourite curry powder,I used madras curry powder
1tspeach: coriander, cumin, turmeric powders
1/2tspeach: chilli flakes and onion seeds (nigella)
80gred lentils, rinsed, approx. 1/3 cup
90 gbasmati rice, rinsed, approx. 1/3 cup
Start by making the chicken stock. Combine the chicken with the water, bay leaf and allspice, cover and bring to the boil. Lower the heat and skim off the white residue that will have formed on the surface. Add the vegetables, seasoning, cover, bring to boil again, and cook gently for 50 minutes (do not let it cook rapidly as the stock might become cloudy). Take the chicken out of the stock and separate the meat from the bone. Set aside.
Meanwhile prepare the soup ingredients. When the stock is ready start making the mulligatawny. In a large pot heat up the oil, add the spices, onion, garlic, ginger and chilli flakes, stir and cook for a minute. Add the sweet potato and cook for 2-3 more minutes, stirring often. Add the passata and some of the chicken stock, cover, bring to the boil and cook gently for 3 minutes.
Add the rice and red lentils, more chicken stock and cook for another 10-15 minutes (until the rice is fully cooked). Remove from the heat, stir in the spinach, add the chicken pieces, season and serve. (Depending on how thick you want your soup to be, you may or may not use all the chicken stock).
To save time you can cook the chicken stock ahead and refrigerate for up to 3 days (remove the onion from the soup before refrigerating).