Soupy Sunday - Mulligatawnski Soup a fun twist on an old classic

Here's something your should try for your next Soupy Sunday, an alternative to a delicious spicy, fragrant soup. It's called the Mulligatawnski Soup, made by those 'cooky' sisters Janet & Greta Podleski. What I love the most here is the addition of Quinoa, my new favourite wonder food!

Mulligatawnski Soup

Adapted from Crazy Plates Cookbook by Janet & Greta Podleski

Ingredients:

1 tbsp butter or olive oil

1 cup each chopped celery, onions,and carrots

1 clove garlic, minced

4 boneless, skinless chicken breasts cut into 1 inch cubes

1 tbsp grated ginger root

2 tsp curry powder

1 tsp chili powder

1/2 tsp cumin

1/4 tsp ground gloves

4 cups chicken broth

1  19 oz can diced tomatoes drained

1/2 cup quinoa, dry

1/2 tsp pepper

1 apple, peeled, cored, and diced

1/4 cup chopped fresh parsley or cilantro

3/4 cup light coconut milk

Directions:

Melt butter in a large soup pot over medium heat. Add celery, onions, carrots, and garlic. Cook and stir for 3 – 4 minutes until vegetables begin to soften and onions become translucent.

Add chicken and cook until chicken is no longer pink. Add ginger, curry powder, chili powder, cumin and cloves and stir for another 4-5 minutes.

Add broth, tomatoes, quinoa, and pepper. Bring to a boil then reduce heat to medium low. Cover and simmer for 20 minutes.

Add apple and simmer for another 5 minutes, stir in coconut milk and cilantro or parsley Heat for 1 more minute and serve hot.

Ok, big closeup! But I just really wanted to show you that it's so full of goodness, health and nutrition. I think anytime you can make a full, balanced meal in one dish, you have found a WINNER!