Mulligatawny Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 tablespoons butter1 onion, diced1 carrot, peeled & diced2 ribs celery with leaves, diced1 green bell pepper, seeded, ribs removed, and diced1 apple peeled and grated1/3 cup all purpose flour1 tablespoon curry powder½ teaspoon ground nutmeg6 cups chicken broth1 cup chopped peeled tomatoes (fresh if in season, or canned)4 whole cloves, crushedSalt and pepper to taste3 to 4 cups hot cooked white rice
Melt 2 tablespoons of butter in a large soup pot. Add the onion, carrot, celery, green pepper, and grated apple, and simmer, stirring frequently, for about 15 minutes. Add the remaining 2 tablespoons butter to the pot. Mix the flour with the curry and nutmeg, add to the pot, and cook, stirring occasionally, over low heat for about 5 minutes. Stir in broth, tomatoes, cloves, and salt and pepper to taste. Partially cover and simmer for 30 – 40 minutes. Taste and correct the seasoning.
To serve, place a mound of rice in each warmed soup bowl and ladle the soup in the bowl. Serve with a good crusty French bread.
Number of Servings: 8
Recipe submitted by SparkPeople user MOIRA222.
To serve, place a mound of rice in each warmed soup bowl and ladle the soup in the bowl. Serve with a good crusty French bread.
Number of Servings: 8
Recipe submitted by SparkPeople user MOIRA222.
Nutritional Info Amount Per Serving
- Calories: 129.2
- Total Fat: 3.9 g
- Cholesterol: 5.7 mg
- Sodium: 1,212.1 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.4 g
- Protein: 9.7 g
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