Guess what one of my favorite meals is right now. (I’ll give you a hint – it is not pineapple pizza.)
I say right now because my diet changes according to my lifestyle – whether I’m busy at work, traveling, detoxing, etc – and depending on the season.
Right now, my favorite meal SOUP!
Soup is always good when it is winter or when you’re sick, but the healing benefits of soup are SO GREAT, I want you to really consider increasing the amount of times you eat soup in any given week.
In Austin we have The Soup Peddler.
Back in the day, the Soup Peddler was one guy making batches of soup in his kitchen and peddling it around to friends on his bike. His soup delivery service was so appreciated, the Soup Peddler expanded into a full commercial kitchen, with drive-up locations… and of course personal home deliveries.
The Soup Peddler coined the phrase “Soup Is Love.” And, by the way, he practices yoga.
Here is a Step-by-Step guide on How to Make My Favorite Soup at Home:
The Soup Peddler’s Mulligatawny
2 tbsp ghee (clarified butter) or olive oil
2 medium white onions, diced
3 carrots, peeled and chopped
3 tbsp curry powder
1 medium potato, peeled and diced
2 cups red or green lentils, rinsed
2 14-oz cans coconut milk
6 cups water
1/2 cup cauliflower, cut into florets
1 Granny Smith apple, diced
2 tbsp olive oil
4 cloves garlic
2 Roma tomatoes
1 cup spinach leaves (my addition)
Salt to taste
Garnish: plain yogurt
- Heat the ghee or olive oil in a soup pot over medium heat and saute the onions and carrots. When the vegetables soften and begin to release their juices, about 10 minutes add the curry and stir well.
- Continue to saute 2 minutes longer, then add the potato, lentils and coconut milk and bring to a simmer. Add the water as necessary to keep a soupy consistency.
- After about 20 minutes, when the lentils are soft, add the cauliflower and apple. Cover with more water if needed and bring back to a simmer.
- In a blender or food processor, puree the olive oil, garlic, tomatoes and spinach.
- Stir the puree into the soup and season to taste with salt. Cook for 5 more minutes and serve. Garnish with a dollop of plain yogurt.