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Mulligatawny Soup

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Ingredients Method

Ingredients
  

  • 1 1/2 tbsp Canola Oil
  • 1 White Onion, Diced
  • 2 Garlic cloves, minced
  • 2 Celery stalks, chopped
  • 2 Carrots, diced
  • 2 Chicken Breasts, diced
  • 2 tbsp Curry Powder
  • 1/2 tsp Black Pepper
  • 2 tsp Salt
  • 1/4 cup All purpose flour
  • 4 cup Chicken stock
  • 1/4 cup Basmati rice
  • 1/4 cup Coconut milk
  • 1 cup Frozen Peas

Method
 

  1. 1. Add oil a large pot over medium heat. Add the onions, garlic, celery, and carrots. Cook for 5 minutes until just starting to soften.
  2. 2. Add the curry powder, salt and pepper to the diced chicken and add to the vegetables in the pot. Cook until the chicken is golden brown.
  3. 3. Add flour and cook for 2 minutes. Slowly stir in chicken stock.
  4. 4. Add rice and bring to a simmer. Cover and cook for 15 minutes.
  5. 5. Once rice is soft stir in coconut milk and frozen peas and cook for an additional 5 minutes.