We have now been consuming soup for dinner a minimum of twice every week. I cook dinner an enormous batch and freeze a part of it for these nights we want a fast meal. Crusty bread is at all times tasty with any kind of soup.
Fingers down, your Mulligatawny soup is our favourite. You launched me to curry leaves with that recipe. Now, I throw curry leaves into lots of my soups for added complexity and use it as my “secret ingredient.”