Mulligatawny Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1-2 jalapeno peppers4 tspfresh ground black pepper1 tbs ground coriander2 tsp ground tumeric3/4 tsp ground cumin1/2 tspground nutmeg1/4 tsp ground cloves5 garlic cloves2 tsp grated ginger root2 tbs butter2 diced onions ( about 2 1/2 cups)1 pound chicken cut into 1/2" cubes8 cupschicken broth6 oz tomato paste1 1/2 tsp salt2 carrots diced (about 2/3 cup")2 apples, peeled and diced (about 1 1/2" cups)1 potato (about 1 cup)1/2 cup frozen peas
-Remove the stems from the japapens and seeds if you don't want too hot
-grind jalapenos, black pepper , coriander, tumeric, cumin, nutmeg, cloves, garlic andg ginger to a paste in a blender
-Heat butter in soup pot over medium heat. Cook the onion, stirring occationally until brown. Add spice and cubed chicken, cook for 5 min.
-Add broth, tomatoe paste and salt. Bring to simmer and cook for 20 min.
-Add the carrots, apples, and potatoes. Continue to simmer the soup unitl everthing is tender , about 20 min.
-Add peas and simmer just until heated thorugh, about 5 min.
Makes about 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LYNOBLE.
-grind jalapenos, black pepper , coriander, tumeric, cumin, nutmeg, cloves, garlic andg ginger to a paste in a blender
-Heat butter in soup pot over medium heat. Cook the onion, stirring occationally until brown. Add spice and cubed chicken, cook for 5 min.
-Add broth, tomatoe paste and salt. Bring to simmer and cook for 20 min.
-Add the carrots, apples, and potatoes. Continue to simmer the soup unitl everthing is tender , about 20 min.
-Add peas and simmer just until heated thorugh, about 5 min.
Makes about 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LYNOBLE.
Nutritional Info Amount Per Serving
- Calories: 129.7
- Total Fat: 4.1 g
- Cholesterol: 17.8 mg
- Sodium: 1,467.0 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 4.1 g
- Protein: 5.9 g
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