Every morning I find myself sitting on the kitchen floor in front of my baby chick’s crate, coffee cup in hand, chatting and playing with my four fuzzy little gals. This morning was no different.
I heard Ranger Craig walk up the stairs to the kitchen and out of the corner of my eye, I caught a slight smile forming around his mouth. He tells me I need a farm. I tell him I’ve known this for years.
My oldest gal suggested we get a pig. Not a “raise it for ham” sort of pig, but a “play with the cute little piggy” pig. That’s out of the question… but did mention I’d love a goat?
My new friend and local blogger Wendy, over at Chez Chloe , recommends two Nigerian Dwarf Goats. I agree! I have a Washington cold rain forest jungle behind my house. I’ve often thought a few goats might take care of that jungle for me. And fresh goats milk for cheese sounds delightful.
If you’re my neighbor and you’re reading this, never fear. I won’t be getting goats any time soon. Mostly because my two sassy (human) gals would probably sneak them into the house. That would not be good.
Until then, I’m completely happy sitting on the kitchen floor… talking to my baby chickens.
This is a soup with many variations. A tumeric laced soup with huge flavor and usually includes beef, chicken or lamb. My version of Mulligatawny is filled with all the wonderful flavors of Autumn.
Apples, sweet potatoes and the lovely Indian blend of spices, Garam Masala. Instead of rice, I’ve used wheat berries. I adore Jovial Foods Einkorn Wheat Berries, nutty, with a little hint of sweetness, these wheat berries make a delicious substitute for rice.
Serves 4-6 can easily be doubled
2 teaspoons freshly ground black pepper
1 tablespoon Garam Masala or:
2 teaspoons ground coriander
1 teaspoon ground turmeric
¼ teaspoon ground cumin
¼ teaspoon ground nutmeg
Pinch of ground cloves
3 garlic cloves, minced
1 teaspoon grated or minced fresh ginger
1 tablespoon butter
1 onion, diced
1 carrot diced
4-6 cups chicken broth (or veggie broth for vegetarian version)
3 tablespoons tomato paste
1-2 teaspoons Thai Kitchen Roasted Red Chile Paste (or a teaspoon of hot sauce)
1 apple peeled and diced
1 sweet potato, peeled and diced
2 cups diced cooked chicken (optional)
2 teaspoons apple cider vinegar
1-2 cups cooked wheat berries
Salt to taste
Mix together the black pepper and Garam Masala. If using the individual spices, mix together the spices and black pepper and set aside.
Heat the butter over medium heat in the bottom of a soup pot and then add the onion and carrots. When the veggies have softened and wilted add the garlic, ginger and spice mixture, stirring for about one minute.
Then slowly mix in the chicken broth. Stir in the tomato paste, roasted red chile paste, apples and sweet potatoes. Let the soup simmer for about 20 minutes, until the sweet potatoes are soft.
Add the diced cooked chicken and cooked wheat berries. Taste for seasoning adding salt as needed. If you feel the soup needs a “lift” in flavor, add a teaspoon or two of apple cider vinegar. The longer this soup sits the better it will taste.
An excellent soup for freezing.
Additional add ins: Diced parsnips, diced turnips, or winter greens.
- Recipe: Quick Chicken Tikka Masala (seattletimes.com)
- Smokey Corn & Lentil Chowder With Shrimp (thiscountrygirlcooks.com)
- Italian Wedding Soup with Swiss Chard and White Beans (lattesandleggings.com)