Mulligatawny is a South Indian soup that also became popular in England during the British East India Company's rule. The British added meat and it remains a popular soup today. Shown blended (except for rice and chicken); can be left unblended if you prefer. Serves 12.

You'll need:
-1 lb chicken breasts, diced
-2 medium apples, peeled and diced
-1 396ml can of diced tomatoes
-2 cups coconut milk or plain yogurt

To make:
Bring water to boil in a large pot. 
Add soup mix, diced apples, and tomatoes with their juices. Simmer for one hour, or until vegetables are tender.
Use a blender to puree soup (optional). Return to soup pot.
Add chicken and rice and cook over medium heat while stirring frequently for 20 minutes or until rice is tender.
Stir in coconut milk or yogurt before serving.

Ingredients: rice, lentils, mixed vegetables, MSG-free chicken bouillon (salt, sugar, maltodextrin, cornstarch, vegetable fat, spice, wheat flour, dehydrated garlic and onion, autolyzed yeast extract, parley, spice extract, gluten), onions, spices.