Without too much oversharing, I'm unearthing every great soup recipe I have these days!  The vegetable chopping has become a kind of meditation for me, and my Overnight Sourdough is on repeat.

Thank goodness for great colleagues who are also great Chefs.  And I am lucky to work with some of the best.  To help all of us, Chef Joyce Singh has shared her wonderful Mulligatawny Soup recipe - so you can warm your soul too.

Be kind to yourself, grab your ingredients, and start chopping!  And if the Sourdough sounds enticing, join us for class in February (more info below). 

Does your Soup Pot need help? We've assembled a collection with prices that won't mess with your January financial goals!

As always, we have curbside pickup, speedy delivery in the GTA and in Montreal, and shipping of every kind imaginable for further out. 

Alison & the team at Cookery

Chef Joyce's Mulligatawny Soup

• 2 tbsp butter
• 1 cup onion,  ¼” dice
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1 jalapeno, seeded and minced
• 1 tsp salt
• 1/2 cup white wine
• 3 garlic cloves, minced
• 1 tbsp ginger, minced 
• 1 small apple, peeled, cored and diced
• 3 plum tomatoes, diced 
• 1 tbsp curry powder
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp ground cinnamon
• ½ tsp turmeric
• ¼ tsp cardamom, ground
• ¼ tsp fresh ground black pepper
• ½ cup red lentils (uncooked)
• 3 cups chicken or vegetable broth
• ⅔ cup coconut milk
• ½ cup cilantro, leaves picked
• Salt and black pepper to taste
• 1/4 cup toasted cashews, chopped
• ½ cup scallions, thinly sliced

For full Recipe and Cooking essentials Click here