NaNoWriMo: Mulligatawny Soup for the Writer’s Soul

I had no idea what I was in for when I signed up for NaNoWriMo. Sure, I was intrigued by the idea of writing a book in 30 days, but finding the time and energy after a full day’s work is another challenge. My only real hope is to write like crazy on the weekends.

One way for me to find extra time is to prepare meals for the week. Since it’s fall, I turned to one of my favourite soup recipes.  It’s from  the cookbook Anne Lindsay’s New Light Cooking, and is easy to prepare and flavourful.

What are you cooking during NaNoWriMo?

Mulligatawny Soup

2 tsp vegetable oil

4 cloves garlic, minced

4 tsp minced gingerroot or 2 tsp (10ml) ground ginger

1 to 2 tsp curry powder or curry paste

1/2 tsp cinnamon

1 potato, peeled and chopped

1 apple, peeled and chopped

3 cups turkey or chicken stock

2 cups fresh or frozen chopped mixed vegetables

1/2 tsp salt

2 tbsp chopped fresh coriander (cilantro) or parsley

  1. In large non-stick sauce pan, heat oil over medium heat; cook garlic, ginger, curry powder and cinnamon, stirring, for 1 minute.
  1. Add potato, apple, stock and mixed vegetables; cover and simmer for 20 minutes or until vegetables are tender.
  1. In food processor or blender (I used a hand mixer), purée vegetable mixture until smooth; return to saucepan. Add chicken and salt; heat through.
  1. Ladle into bowls, sprinkle with coriander.

Makes 6 servings, about 1 cup (250 ml) each.

Mulligatawny Soup

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