Mulligatawny Soup

4.7 of 5 (3)
member ratings
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

Number of Servings: 8


    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


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.

Member Ratings For This Recipe

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    yum - 11/1/19

  • no profile photo

    Yummy! I added a chicken breast, and next time I think I'll add some red pepper for a little heat. It was great. - 3/22/12

  • no profile photo

    a very nice variation to which I added some fresh fennel, leftover lamb, and only 1.5 tbs butter; thank you! - 1/21/11