Slow Cooker Mulligatawny Soup

Prep Time: 25 minutes
Cooking Time: 5 hours, 10 minutes
Makes: 8 servings

2 boneless, skinless, chicken breasts, diced1 medium onion, diced1 medium carrot, diced1 medium celery rib, diced1 small red bell pepper, diced2 garlic cloves, minced4 tsp. mild or medium curry powder1 large, green apple, diced (skin on)2 tsp. finely grated lime zest2 Tbsp. fresh lime juice, freshly squeezed1 Tbsp. honey1 bay leaf4 cups chicken stock2 Tbsp cornstarch dissolved in 1/2 cup water1 cup cooked white or brown rice1/4 cup chopped fresh cilantro or parsley1 (14 oz.) can coconut milkSalt to taste

Method:

Combine the first 14 ingredients in your slow cooker. Cover and cook on the low setting 5 hours. Stir in the rice, cilantro or parsley, and coconut milk. Cover and cook 10 minutes more. Season the soup with salt and serve.

Note: This recipe is designed for an oval-shaped slow cooker with a 5 litre or more capacity.

What to serve alongside:

Serve the soup with warm wedges of naan or pita bread for tasty dunking. For added texture set toasted, sliced almonds on the table for sprinkling over the soup.

Options:

To make a vegetarian soup, omit the chicken breast and replace with one and a half cups of a diced vegetable, such as yam or squash. Also make sure to replace the chicken stock with vegetable stock. To make the soup spicy hot, use hot curry powder instead of mild or medium.

Nutrition:

Per Serving: About 219 calories, 10.9g protein, 11g fat (9.2g saturated), 20.8g carbohydrate, 2.2g dietary fibre, 19mg cholesterol, 499mg sodium. %RDI: 3% calcium, 16% iron, 20% vit A, 33% vit C, 8% folate