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.
Servings 8 people
Calories 285kcal
Equipment
- Large pot
- Vegetable peeler
- Fine mesh sieve
Ingredients
- 4 chicken thighs skinless
- 250 g sweet potato peeled, cubed
- 70 g spinach
- 70 g basmati rice rinsed
- 60 g red lentils rinsed
- 1 bay leaf
- 2 allspice whole
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 tbsp fresh ginger finely chopped
- 1.5 tsp curry powder any
- 1 tsp cumin, turmeric powders each
- ⅔ tsp coriander powder, chilli flakes, onion seeds (nigella) each
- 350 g tomato passata
- 850 ml chicken or vegetable stock hot
- 3 tbsp vegetable oil
Instructions
- In a large pot heat up 3 tablespoons of oil, add the spices, chopped garlic, onion and ginger, stir and cook over a medium heat for 3 minutes.
- Push the onion mixture to the sides, add the chicken pieces and cook for 2 minutes on each side. Add a little stock, cover and bring to the boil then simmer for 10 minutes.
- Add the sweet potato, a little more stock, cover and cook for 5 more minutes.
- Add the rice, lentils, passata and the remaining stock, cover and bring to the boil again then simmer for 15 minutes stirring often.
- Remove from the heat, take out the chicken and separate the meat from the bone. Place the pot back on the stove, add the spinach, cover and cook for 3 minutes.
- Remove from the heat, place the chicken back in the pot, adjust the seasoning and serve.
Notes
- Use either 4 skinless chicken thighs or drumsticks or 2 chicken legs. I do not recommend using chicken breast as it becomes dry after prolonged cooking.
- The recommended spice mixture produces a mild tasting soup but you can add more chilli flakes or hot curry powder for more heat.
- Best served immediately.
- Refrigerate leftovers for up to 3 days. If the soup thickens after a while add a drop of water and adjust the seasoning as needed.
- Freeze for up to 3 months.
- Vegetarian mulligatawny: Omit Step 2 then follow the remaining instructions.
Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 25g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 507mg | Potassium: 570mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5747IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 2mg