More soup for you!

Checking the labels on this blog, I see that soup is something that I definitely make the most. Well, since most of the posts I do are during VeganMoFo, and it's usually October or November (which in Minnesota, means chilly), I want soup. It's easy, filling, you can make a lot of it and reheat it, and it's pretty forgiving, unlike desserts and baked goods. Too much salt? Throw in a potato.

Kramer: A hot bowl of mulligatawny would hit the spot.
Elaine: Mulligatawny?
Kramer: Yes, it's a delightful Hindu concoction simmered to perfection by one of the great soup artisans in the modern era.
Elaine: Who, the Soup Nazi?
Kramer: He's not a Nazi, Elaine. He just happens to be a little eccentric. Most geniuses are. 

I was going to make this during Iron Chef week, but never got around to it. Since there are apples in it, I could still fit it in this month under apple week! It's a vegan version of Emeril's recipe, but with soy curls (or whatever vegan chick'n you like), and a few minor differences.



OMG, this picture sucks 800 ways, but every other shot looked too white.

Mulligatawny
makes 6-8 servings

1 tbsp olive oil or margarine  
1 cup soy curls, hydrated in not chicken broth, or two cups vegan chick'n like Gardein, or seitan
2 tsp garam masala
1 onion, quartered and thinly sliced
2 stalks celery, cut down the middle, and diced
2 carrots, finely diced
2 cloves garlic, minced
1 tsp minced ginger
1 small zucchini, diced
1 small yellow squash, diced
1 sweet potato, peeled and diced
2 Granny Smith apples, peeled, cored, and diced
1/2 cup red lentils
8 cups vegetable stock
1 tsp curry powder
1/4 tsp cayenne
1 tsp fresh black pepper 
salt to taste
1 1/2 cups cooked rice or quinoa
1 14-oz can light coconut milk
3 cups fresh baby spinach
ground toasted  cashews, cilantro, and sultanas (golden raisins) to garnish

In a large saucepan, heat the oil. Sear the hydrated soy curls or seitan. Remove with a slotted spoon, and set aside. In the same pan, throw in the onion, celery, carrots, ginger, and garlic. Cook five minutes. Add the zucchini, squash, and potato. Cook another three minutes. Stir in the apples, lentils, stock, and spices. Bring to a boil, then reduce to a simmer and cook for ten minutes, or until the potato is cooked. Season to taste. Remove from heat. Stir in rice, spinach, and coconut milk. Serve garnished with ground cashews, cilantro, and sultanas.