Mulligatawny Soup
- Number of Servings: 6
Ingredients
Butter, unsalted, 3 tbsp (remove)Onions, raw, .5 medium (2-1/2" dia) (remove)Celery, raw, 1 stalk, large (11"-12" long) (remove)Apples, fresh, 1 small (2-1/2" dia) (approx 4 per lb (remove)Carrots, raw, 1 small (5-1/2" long) (remove)Green Peppers (bell peppers), 1 cup, strips (remove)Garlic, 5 cloves (remove)*All Purpose Unbleached Flour, 0.1 cup (remove)Curry powder, 3 tsp (remove)Ginger, ground, .25 tsp (remove)Cinnamon, ground, .25 tsp (remove)Turmeric, ground, .25 tsp (remove)Chicken stock, home-prepared, 5 cup (remove)Chickpeas (garbanzo beans), 2 cup (remove)*Tomato-red-chopped, 2 cup (remove)Bay Leaf, 1 tsp, crumbled (remove)Parsley, 1 tbsp (remove)*Lemon Juice, 1 fl oz (remove)Yogurt, plain, low fat, .25 cup (8 fl oz) (remove)
Makes 6 1.5 cup servings
Melt butter in a pan, add the onion, & cook gently, stirring occasionally, for a few minutes until soft but not browned.
Add the celery, apple, carrot, green pepper, and garlic. Cook, stirring occasionally, for 8 minutes.
Add the flour, curry powder, ginger, cinnamon, and turmeric and cook for 2 minutes. Stir in the stock, garbanzo beans, tomatoes, and bay leaf, and bring to a boil. Cover and simmer for 20 minutes, until the vegetables are tender.
Remove the bay leaf and discard. Add the chopped parsley and lemon juice to the saucepan. combine a little of the soup with the yogurt, then stir it back into the soup. Serve the soup immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user ALIA23.
Melt butter in a pan, add the onion, & cook gently, stirring occasionally, for a few minutes until soft but not browned.
Add the celery, apple, carrot, green pepper, and garlic. Cook, stirring occasionally, for 8 minutes.
Add the flour, curry powder, ginger, cinnamon, and turmeric and cook for 2 minutes. Stir in the stock, garbanzo beans, tomatoes, and bay leaf, and bring to a boil. Cover and simmer for 20 minutes, until the vegetables are tender.
Remove the bay leaf and discard. Add the chopped parsley and lemon juice to the saucepan. combine a little of the soup with the yogurt, then stir it back into the soup. Serve the soup immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user ALIA23.
Nutritional Info Amount Per Serving
- Calories: 280.9
- Total Fat: 9.6 g
- Cholesterol: 22.2 mg
- Sodium: 555.8 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 6.1 g
- Protein: 11.3 g