One of the great things about being back in school is that there are many other people who are going through the same what-am-I-going-to-do-after-this-is-all-said-and-done phase as me. It was a big decision to up and move and almost as soon as I got here people were asking me what I was planning to do after school and if I wanted to stay in Vancouver or head back to Calgary. The answer is: I don’t know. All I do know is that I want to help people get back in touch with the kitchen and their food: I love sharing recipes, showing people how easy it is to make delicious and good-for-you meals, and giving nutrition/life/friendly advice when asked. But for now, I’m just along for the ride!
I made this Mulligatawny Soup for a potluck with some classmates on the weekend (yes, potlucks go hand-in-hand with nutrition school) and reminded myself how much I love it! This version is vegan-friendly, but traditionally it has chicken, beef or lamb in it. Either way, it’s one for keeps!
3 tbsps water
1 onion, small dice
1 fennel bulb, sliced thin
2 carrots, small dice
1 small rutabaga, 1/2” cubes
1 small turnip, 1/2” cubes (you want it about the same size as the rutabaga)
2 apples, 1/4” cubes (3/4s for soup, 1/4 for garnish)
3 cloves garlic, minced
1/2 tsp turmeric
2 tsps ground cumin
1/2 tsp cayenne
4 cups vegetable stock
~500 ml can crushed tomatoes
2 cups cooked beans (I used garbanzo, navy and zuni leftover from my Bean Dip recipe)
400 ml can coconut milk
1 lime, zest and juice
2 tsps honey
2 cups greens, chopped (I used about 6 swiss chard leaves)
In a large pot, sauté the onion, fennel, carrots, rutabaga and turnip in water until soft, about 7-8 minutes. Add in 3/4 of the apples, all the spices and garlic. Give a quick stir and sauté for another 2-3 minutes. Add in stock, tomatoes and beans. Bring to a boil then simmer on low for about 30 minutes or until vegetables are cooked through. Add in coconut milk, lime zest and juice and honey. At this point, I partially puréed the soup with an immersion blender. You can use a food processor or regular blender or, if you prefer, leave the soup chunky. Add in the greens and reserved apples and serve.
Makes about 6 servings. Portion out into individual servings and freeze for easy lunches and dinners.
Note: You can sauté with water instead of oil to prevent damage to the oil quality. Just add water throughout the cooking process to keep everything from sticking. Then when you’re done cooking and just about ready to serve drizzle in whatever oil you like and enjoy!