adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-Free Mulligatawny Soup with Kale
0 Likes
Prep Time:
40 minutes
Total Time:
50 minutes
British twist on Indian soup: Mulligatawny with red kidney beans and kale for extra nutrition.
Ingredients:
  • 2 teaspoons olive oil
  • 2 large yellow onions, chopped (2 cups)
  • 2 cloves garlic, finely chopped
  • 2 tablespoons curry powder
  • 1/4 teaspoon ground red pepper (cayenne)
  • 6 cups reduced-sodium chicken broth
  • 2 cans (19 oz each) red kidney beans, drained, rinsed
  • 1 cup chopped cooked chicken breast
  • 1 bunch (8 oz) fresh kale, ribs removed, leaves coarsely chopped (6 cups)
  • 1/2 cup canned unsweetened light coconut milk
  • 1/4 cup lemon juice
  • 4 cups hot cooked brown rice
  • 1 Granny Smith apple, chopped
Instructions:
  • In a 4-quart Dutch oven, heat oil over medium-high heat until sizzling. Cook onions until they turn a lovely golden brown, stirring occasionally. Add garlic and cook until it releases its delightful fragrance, around 30 seconds. Stir in curry powder and red pepper for a burst of flavor. Add broth and beans, ensuring everything is well combined. Bring to a boil. Enjoy the aromatic transformation!
  • Add the chicken, kale, and coconut milk into the pot and gently stir. Bring to a boil, then lower the heat and let it simmer for about 5 minutes until the chicken is warm and the kale is tender. Take it off the heat and mix in the lemon juice.
  • Puree the soup in batches in a blender until velvety smooth. Serve it over a bed of rice and garnish with fresh apple slices.

Similar Recipes