If you’re a Harry Potter fan, you will know all about his Aunt Petunia.
This is a soup she might have been making one night, as it’s quite popular in English homes.
Imagine a very gentle, warming curry simmered with vegetables, lentils, coconut milk, and rice.
You can use almost any veggies you have on hand.
I added some baked tofu on top as well.
Mulligatawny soup is an especially nice treat to make for yourself on a day when it feels like life has punched you in the gut or ripped the floor out from under you.
You’re not alone.
I have your back.
Settle in and feel this warm stew hug you from the inside out.
Sending you lots of love.
- 2 Tbsp olive oil
- 1 onion, minced
- 1 Tbsp curry powder
- 1 bell pepper, diced
- 1 potato, diced
- 1 cup squash, cubed (like butternut)
- 1 apple, diced
- 1/2 cup dry brown rice
- 4 cups water
- 1 can red kidney beans
- 1/2 bunch kale, chopped
- 1 lemon, squeezed
- 1/2 cup coconut milk
- Salt and pepper to taste
- 1 package baked tofu, cubed (or bake your own)
In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes until it starts to soften. Next, add the curry powder, salt and pepper, and stir frequently for another couple of minutes to wake up the spices.
Stir in the bell pepper for a couple more minutes, then mix in the potato, squash, apple, rice, and water.
Bring to a boil, then lower the heat to medium-low, cover the pot, and let it simmer for about 30 minutes until everything is nice and tender.
Mix in the beans, kale, lemon, and coconut milk at this point. Taste and adjust for salt, curry, or lemon as needed to get the flavor you like.
Serve your Mulligatawny soup in bowls topped with the baked tofu cubes. So nourishing and comforting!