Mulligatawny Soup

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Mulligatawny Soup calories by ingredient

Minutes to Prepare: 15

Minutes to Cook: 60

Number of Servings: 8

Ingredients

4 tablespoons butter

1 onion, diced

1 carrot, peeled & diced

2 ribs celery with leaves, diced

1 green bell pepper, seeded, ribs removed, and diced

1 apple peeled and grated

1/3 cup all purpose flour

1 tablespoon curry powder

½ teaspoon ground nutmeg

6 cups chicken broth

1 cup chopped peeled tomatoes (fresh if in season, or canned)

4 whole cloves, crushed

Salt and pepper to taste

3 to 4 cups hot cooked white rice

Directions

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.