- 1 tablespoon canola oil, divided
- 2 Gardein Tuscan chicken breasts (without sauce)
- 1 cup peeled and chopped Gala apple*
- 3/4 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 28 ounces vegan chicken broth (prepared from Not Chick'n bouillon)
- 1/3 cup mango chutney
- 1/4 cup tomato paste
- Chopped fresh parsley (optional for garnish)
2. Heat the remaining 2 teaspoons oil in the pan. Add the apple, onion, carrot, celery, and green bell pepper; saute for 5 minutes. Stir in the flour, curry powder, ginger, crushed red pepper, and salt. Cook for 1 minute.
3. Add the chicken broth, chutney, and tomato paste; bring to a boil. Reduce heat and simmer for 8 minutes. Return the chicken to the pan and simmer for a final 2 minutes. I liked sprinkling individual servings with just a touch of chopped parsley for a fresh burst of flavor (and color).
Serve with pita wedges on the side to round out the meal.
For a cooling dessert after all those spices, I served vegan vanilla ice cream topped with simple sauteed pears: toss 2 cups sliced and peeled pear with 1 teaspoon lemon juice. Melt 1 tablespoon vegan butter in a skillet over medium-high heat. Add the pear and saute for 6 minutes. Stir in 2 tablespoons vegan brown sugar. Scoop your favorite vegan vanilla into dessert bowls (I like Soy Delicious); top with the pear mixture and crumbled gingersnap cookies (such as Mi-del).
*A sweet apple like Gala is a nice foil to the spicy soup. Any other sweet variety, such as Braeburn, would also work.
4 servings (1 and 1/4 cups), Calories 236
This soup had exactly the kind of heat I like - not a burn on the tongue (my gripe sometimes with Mexican cuisine), but a warmth that grows from the inside out, slowly warming down the throat until you might actually pop a sweat. The tender sweet apple was marvelously unexpected, and the sweet chutney and savory tomato balanced one another perfectly in the broth. The broth is a touch thin, so I might puree half of the soup next time with a hand-held blender, to add thickness to the body. I would also chop the celery and carrot very fine, so they are more tender. Minor complaints - this was delicious "pepper water."