Mulligatawny Soup III
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 129.9
- Total Fat: 1.8 g
- Cholesterol: 1.7 mg
- Sodium: 165.5 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 3.6 g
- Protein: 5.9 g
View full nutritional breakdown of Mulligatawny Soup III calories by ingredient
Number of Servings: 6
Ingredients
-
Non-Stick Butter Spray
1/4 C. Sliced Onion
1/4 C. Sliced Carrots
1/4 C. Chopped Celery
1/4 C. Chopped Green Bell Pepper
1 Apple, Cored & Sliced
1 C. Quorn Naked Chik'n Cutlet, Thawed & Chopped
1/4 C. Whole Wheat Flour
1 tsp. Curry Powder
1/4 tsp. Chopped Fresh Mace
4 Whole Cloves
1 Tbsp. Chopped Fresh Parsley
1 C. Stewed Tomatoes
Salt & Pepper to Taste
1 C. Cooked Brown Rice
5 C. Vegetable Stock
Directions
1. Heat non-stick spray in large saucepan. Add onion, carrot, celery, pepper, apple, & chicken. Cook until browned.
2. Stir in flour, curry powder, mace, cloves, parsley, & tomatoes. Cover, & simmer 1 1/2 hrs.
3. Take chicken out, set aside, & strain vegetables from broth. Return chicken to pot.
4. Using a food mill, puree vegetables. Return to soup. Season to taste with salt & pepper.
5. Add rice & boiling stock. Serve.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user LFERGUSON0.
2. Stir in flour, curry powder, mace, cloves, parsley, & tomatoes. Cover, & simmer 1 1/2 hrs.
3. Take chicken out, set aside, & strain vegetables from broth. Return chicken to pot.
4. Using a food mill, puree vegetables. Return to soup. Season to taste with salt & pepper.
5. Add rice & boiling stock. Serve.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user LFERGUSON0.