Mulligatawny Liver Soup
Liver* soup? Really? Are you mad? No, definitely not. Ok so this is a very sneaky way to get healthy and nutritious grass fed organ meats into your children, but it's tasty, and very healthy, and I'd put money on them never guessing your dark secret. Mine haven't and I don't plan on letting them know just yet! It was offal good ....
A super abundant source of vitamins A, D, E, K, B12 and folic acid, as well as minerals such as copper and iron.
This soup is substantial enough to eat as a main meal. The addition of fragrant spices and coconut turns it into an exotic delight. Yes, really!
Once upon a time, in the days before I was vegetarian, offal containing meals were among my favourite dishes - so much so that when we had it for school dinners, all my friends would pass theirs along to me.
I was definitely very much alone in my love for this delicious and healthy grass fed organ meat.
Since giving up on vegetarianism and discovering paleo, I have been wracking my brains trying to find a way of sneaking offal into my children's diet, and last night genius struck!
I dare you to give it a try, I bet you'll love it, we did!
Ingredients (serves 6 - 10 depending on portion size)
- 1 onion - chopped
- 2 cloves garlic - crushed
- 6 carrots - peeled and cut into chunks
- 2 stalks of celery - chopped
- 3 sweet potatoes - cut into chunks
- 200g grass fed minced beef
- 150g ox liver - sliced (this is very strong, you could use calf if you prefer a milder flavour)
- 1 cup shredded coconut
- 1 jar of passata (optional if avoiding nightshades)
- 2 tsp turmeric
- A generous tbsp of your favourite curry powder (we used tikka masala)
- 1/2 tsp salt (we like the pink salt)
- Freshly ground pepper to taste
- 1 gluten free organic beef stock cube
- tbsp coconut oil
- parsley (optional)
- approximately 5 pints of water
- Heat the coconut oil in a large pan (stainless steel is good) add the onions, garlic and celery - fry gently until softened.
- Stir in the turmeric and fry off for approximately 30 seconds.
- Throw in the liver and minced meat - cook until browned.
- Throw in the carrots and sweet potato - stir around in the juices.
- Pour in the water, bring up to the boil then add in the beef stock cube, salt and pepper.
- Simmer until the carrots and sweet potato are soft (approximately 30 - 40 minutes).
- Stir in the shredded coconut, curry powder and passata (if you using).
- Cook for a couple minutes then remove from heat and blend (We use a hand held blender).
- Taste and adjust seasonings to taste.
- Serve - with a sprinkle of parsley if desired.
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