My friend Miki made this thick mulligan for me when I visited in Newcastle, Australia. I thoroughly enjoyed it and hope you do, too.

Ingredients

• 4 cups water to begin with (may add more water as needed for consistency but this soup is best when quite thick)
• 6 medium-to-large gold potatoes, diced in large cubes
• 3 leeks (with 2-3 inches of green), sliced in half lengthwise and then sliced in ¼-inch slices
• 2 medium carrots, sliced in ¼-inch slices
• 1 Tbsp mock chicken seasoning
• ¼ tsp cumin, capsicum, or turmeric
• 1 Tbsp dried parsley
• Salt and pepper to taste

Preparation

Place all ingredients in a large sauce pan. Bring to a boil and then turn heat down and simmer until veggies are soft (approximately 20-30 minutes).

Using a potato masher, mash ingredients just enough to break potatoes into smallish cubes.

Serving

Ladle into bowls and serve with sourdough rye bread and hummus or slices of avocado.