Food Kuel Category Expert: Janet Neustedter
Mulligatawny soup! Does the name make you want to look up the recipe?
My happy place is finding a recipe with different ingredients and spices and cooking it. I love finding something with many ingredients and different flavors. It is the same when I go to a restaurant to eat. I hunt for a new item or one that piques my culinary brain to figure out how it was prepared!
How I Discovered Mulligatawny:
I found a recipe for Mulligatawny soup in 1993 from Bon Appétit magazine. In the fall, I crave this soup and pull out the recipe. I updated it, as I like coconut milk instead of a dairy based cream for cooking. This soup also has wonderful Indian spices, and I find that using 1 Tablespoon of Vindaloo spice really is perfect and brings that depth of flavor.
“don’t you just want to make something that has all those amazing flavors in it?”
Vindaloo spice mix is a mixture of coriander, garlic, cumin, ginger, cinnamon, crushed brown mustard, cayenne, jalapeno pepper, cardamom, turmeric, black pepper and cloves. Again – don’t you just want to make something that has all those amazing flavors in it?
The soup itself is a blend of chicken, apple, cream, rice and the spices. It is easy to prepare, and truly flavorful and remarkable. I would recommend you put on your warm and cozies, make this soup, light a fire and enjoy the flavors of fall in a bowl!
Join Janet In Her Kitchen:
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“Mulligatawny was concocted by Indian cooks to serve the British need to have a soup before a meal.”
When looking up the history of the soup, I found this article. It states that it was served as early as 1817! I believe it was initially a consume, but the recipe that I kept all these years is cream based. It is believed that the Mulligatawny was concocted by Indian cooks to serve the British need to have a soup before a meal.
Learn more about this soup on Live History India.
This meal is a perfect addition to Thanksgiving or made the day after with leftover turkey!
About the Author:
Janet is a restaurant trained chef, who has always had a healthy cooking interest. After being exposed to the term Functional Medicine, Janet became energized with the connection of food being medicine and food potentially being harmful (in the case of allergies). That connection inspired her to become certified in Functional Medicine Health Coaching. Functional Medicine is about identifying and addressing the root cause of diseases. Food is often a part of that link. People with stomach “issues” may just need a simple adjustment in the food they eat to have less pain. People trying to lose weight can do it without 100 burpees or running marathons. As a certified Functional Medicine coach, she helps clients identify what foods can help meet specific health goals. You can learn more about Janet on her site – Here4You.
