Mulligatawny Stew w/ Chicken & Millet

Rain, wind, and soup.

I'm a glass is half-full kind of gal.

One who loves soup. Especially good soup.

It makes the wind and rain so much more enjoyable.

Mulligatawny Stew (Bob's Redmill Cookbook)

1 Tb. unsalted butter

1 Tb. EVOO

2 Tb. curry powder

1/8 t. cayenne pepper

1 medium onion, diced

3 garlic cloves, minced

2 carrots, diced

1 cup cauliflower florets, chopped

1 large Granny Smith apple, cored but not peeled, diced

1 large sweet potato, peeled and diced

6 cups vegetable stock

Freshly squeezed juice of 1 lime

1 (14-0z.) can diced tomatoes

2 cups cooked garbanzo beans, drained and rinsed

Sea salt to taste

1 (14-oz.) can coconut milk

2-1/2 cups cooked millet

1 t. sugar

3 cups cooked, shredded chicken

Heat the butter/oil in large soup pot over medium heat. Add the curry powder and cayenne and stir for 1 minute. Add the onion, then 6 Tb. hot water and the garlic, carrots, cauliflower, apple, and sweet potato. Cook, stirring often, until the onion has softened, about 5 minutes.

Stir in the stock, lime juice, tomatoes, and garbanzo beans; season to taste with salt and bring to boil. Reduce heat to medium low, cover, and simmer, stirring occasionally, until the vegetables are tender, about 30 minutes.

Stir in the coconut milk, cooked millet, and sugar. Add the chicken, if using. Taste and season with additional salt and sugar if needed.





Optionally, you can puree the soup until smooth using an immersion blender, food processor, or upright blender.

Serves 8-10

*This soup was a hit with the entire family! There is going to be some fighting for the lunchtime leftovers.

That is always a good thing.