gluten-free mulligatawny soup

26 Nov

adapted from Mulligatawnski Soup (The Looneyspoons Collection by Janet and Greta Podleski)

1 tbsp butter or olive oil

1½ cup chopped celery

1½ cup chopped carrot

1 cup chopped onion

1 tsp minced garlic

500g cubed chicken, cooked (2 large chicken breasts)

1 tbsp grated ginger root

2 tsp curry powder

1 tsp chill powder

½ tsp cumin

3-6 whole cloves

4 cups low-sodium chicken broth (900ml tetra-box)

1 can diced tomatoes, drained (796 ml)

½ cup basmati rice

1 large apple, peeled and chopped

¾ cup coconut milk

Melt butter in a large pot over medium heat. Add celery, onions, carrots and garlic. Cook and stir for 3-5 minutes, until vegetables begin to soften.

Add cooked chicken, ginger root, curry powder, chili powder, cumin and cloves. Cook and stir for 1 more minute.

Add broth, tomatoes and rice. Bring to a boil. Reduce heat to low. Cover and simmer for 15 minutes.

Add apple. Simmer for 5 more minutes, until apple is tender but not mushy. Stir in coconut milk.

Serve hot.

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