Mulligatawny Soup

A few years ago I was in a soup and sandwich restaurant in Novi, MI called Zoup! I'm usually one who will stick with what I know and am comfortable with and will order it over, and over, and over.

That day, I decided to step out of my comfort zone and tried their Mulligatawny soup. Curry? Apples? I had never had anything with Curry in it before, and apples?? I mean, who puts apples in soup? It was soooo good. It was so good, I had to try and recreate it. 

It's been so long since I've had Zoup!'s version, that i no longer remember what theirs tasted like. I think they may have used a coconut milk or a cream in theirs. This is what I came up with, and I must say its pretty dang good.

MY MULLIGATAWNY SOUP

4 Cups Water
4 Cups Vegetable or Chicken Broth
1 Bay Leaf (remove when cooking is complete)
12 Oz. Chicken breast
1 Med/Lg Onion
1 tbsp Minced Garlic
2 Carrots
2 Celery Stalks
1 Cup Raw Spinach
1/2 Cup Quinoa (rinsed & cooked separately then add to soup)
1 bunch of Green Onion
1/2 Cup Red Pepper 
Red Pepper Flakes (add to taste, depending on how hot you like your soup)
1 tbsp Red Curry Powder
1 Lg. Apple (your choice)
1 Lg. can diced tomatoes
1 Sm. can tomato paste
Salt and pepper to taste. 

Cook until the chicken is fully cooked then shred it. Add back into the soup and add in the quinoa. If you don't like Quinoa, you could substitute beans or rice. 

Enjoy!! 

PS.This makes a TON of soup, so I used a small stock pot. Mom and I will be eating on it for days!