PLEASE NOTE THAT SOME INGREDIENTS MAY BE FIELD HARVESTED. FOR BEST RESULTS INSPECT FOR ELEMENTS OF NATURE BEFORE COOKING, LIKE STONES...
Mulligatawny is an English soup with origins from East Indian cuisine, and it’s deeply satisfying, comforting and delicious!
The name originates from the Tamil words miḷagāy or miḷagu, and taṇṇi. While it has seemingly limitless versions, ours focuses on the delicious yet aromatic flavours of mellow yellow curry and coriander!
If you’re in a rush, add this tube of soup to 8 cups boiling water, stir frequently. Keep at medium/high simmer for 30 minutes. To finish add almond or coconut milk, or heavy cream to taste. Salt and pepper to your liking.
If you have time... the kinds of vegetables you use aren’t terribly important ~ in fact you can add any vegetable puree to the soup at the 20 minute mark - canned from your grocery store or fresh from the market!
Puree the soup in a blender, or not. Remove bay leaf if you do! Stir in almond, coconut or heavy cream ~ this takes it too beyond marvelous ~ we like our soups thick and creamy so they’re perfect for dipping crusty bread in.
Add water if too thick; Chicken/protein your choice. Add salt and ground pepper to taste.
Add this bag to 8 cups boiling water, stir frequently and enjoy in 30 minutes!
Brown rice, lentils, ground coriander, dreid veggies, soup stock: dextrose, salt, chicken fat (rosemary extract) corn flour, hydrolyzed plant protein, yeast extract, onion, celery, garlic, sugar, silicon dioxide, corn syrup solids, spices, disodium guanylate, disodium inosinate citric acid, parsley; soup stock: tomato powder, autolyzed yeast extract, onion powder, sugar, hydrogenated palm oil, shrimp powder, spices, tamarin, colour, disodium guanylate, disodium inosinate, slicon,dioxide), sliced almonds, dried cranberries & bay leaf