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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 269.5
  • Total Fat: 10.8 g
  • Cholesterol: 45.6 mg
  • Sodium: 457.9 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 2.2 g
  • Protein: 21.6 g

View full nutritional breakdown of Mulligatawny Soup - Beth's version calories by ingredient
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Mulligatawny Soup - Beth's version

Submitted by: BETHJ423

Introduction

This is a pretty versatile soup, so you can make adjustments to quantities of additional ingredients to adjust for calories. The base is what gives it it's flavour and consistency.

There is a fair amount of chicken in this recipe, so you can adjust calories by only using 2 or 3 breasts. You can also use low fat coconut milk instead of the regular fat version. Instead of basamati rice (which would be the traditional option), use brown rice to add more fiber.
This is a pretty versatile soup, so you can make adjustments to quantities of additional ingredients to adjust for calories. The base is what gives it it's flavour and consistency.

There is a fair amount of chicken in this recipe, so you can adjust calories by only using 2 or 3 breasts. You can also use low fat coconut milk instead of the regular fat version. Instead of basamati rice (which would be the traditional option), use brown rice to add more fiber.

Number of Servings: 6

Ingredients

    Olive Oil, 2 tbsp
    Celery, raw, 2 stalk - diced
    Carrots, raw, 2 medium - diced
    Jalapeno Pepper, 1 pepper - diced (don't remove seeds if you like your soup spicier)
    Lentils, .25 cup (dried)
    Curry powder, 1.5 tbsp
    Onion (Yellow), 1/2 medium size - diced
    Basmati Rice 1.5 cups cooked
    Chicken Breasts - 4 cooked and shredded
    Knorr Simply Chicken Broth, 4 cup
    Coconut Milk - Thai Kitchen brand - 1 small tin (160 ml)(remove)

Directions

Saute celery, onions, carrots and jalapeno pepper in olive oil on low until onions are translucent. **if you like your soup spicier, leave the seeds from the pepper & add to the stock** Stir in curry powder to blend and cook for a minute. Pour in stock, add dried lentils and bring to a boil. Reduce heat and simmer for 30 minutes.

While stock is simmering, cook rice (if not already prepared), and shred chicken. I use the breasts from 2 in-store cooked whole chickens.

When soup is done, puree in a blender (a little at a time if soup is still hot, as it will go all over the place). Once all the soup is blended to a puree, return to pot and season with salt and pepper. Add shredded chicken to warm through and get the flavour of the chicken into the broth (simmer for approx 5-10 minutes). If you like your soup a little thinner, just add water to adjust the consistency.

Just before serving, add coconut milk, stirring to blend, and then rice, stirring to incorporate though.

Makes six 1.5 cup servings



Serving Size: makes 6 - 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BETHJ423.






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