Recipe: Spicy Mulligatawny Soup

SPICY MULLIGATAWNY SOUP

1 small leek (white and tender green), chopped
2 tablespoons vegetable oil
1 medium onion, chopped
2 tablespoons tomato paste
2 cloves garlic
1 teaspoon curry powder
1/2 teaspoon turmeric
6 cups vegetable stock
2 teaspoons dried thyme leaves
2 teaspoons minced fresh ginger
1/2 cup white rice
1 13.5 oz can unsweetened coconut milk
grated zest of 1 lime
1 cup frozen mixed vegetables
1 teaspoon salt
1 teaspoon pepper
1 cup coarsely chopped spinach leaves, rinsed
1 cup plain yogurt (for serving)

Swish chopped leek in a bowl of cold water to remove all grit. Lift out with your hands or a slotted spoon and drain in a colander.

In a large soup pot, heat oil over medium heat. Add leek and onion and cook until softened, 2 to 3 minutes.

Add tomato paste, garlic, curry, and turmeric and stir to blend. Add stock, thyme, ginger, and rice. Cover and cook for 10 minutes.

Add coconut milk, lime zest, and frozen vegetables and bring to a boil. Reduce heat to medium-low. Cook until rice is tender, 12 to 15 minutes.

Add salt, pepper, and spinach leaves. Stir well. Cook until spinach wilts, 3 to 5 minutes.

Serve hot with a swirl of yogurt in each soup bowl.

Makes 4 servings
Source: 365 Ways to Cook Vegetarian by Kitty Morse