Mulligatawny Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 184.5
  • Total Fat: 10.2 g
  • Cholesterol: 52.2 mg
  • Sodium: 914.6 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 15.0 g

View full nutritional breakdown of Mulligatawny Soup calories by ingredient


Introduction

This recipe is based on one from Company's Coming"Soup and Sandwiches" . I've made a few adjustments, using coconut milk rather than cream, and I also use a little less onion than the original recipe. This recipe is based on one from Company's Coming"Soup and Sandwiches" . I've made a few adjustments, using coconut milk rather than cream, and I also use a little less onion than the original recipe.
Number of Servings: 8

Ingredients

    1/4 cup butter
    1 medium onion, chopped
    2 TBSP curry powder(or to taste)
    1 medium apple, peeled and diced
    1/4 cup organic flour
    1/2 tsp salt
    1/4 tsp black pepper
    6 cups campbell's low sodium chicken broth
    3 chicken breast cooked and cubed(about 16 oz)
    2 large carrots, diced
    1 celery stalk, diced
    1/2 cup coconut milk(light if available to cut calories)


Directions

Put butter in a large saucepan. Add onion, curry and apple. Saute until onion is soft.

Mix in flour, salt and pepper. Add chicken stock. Stir until it boils and thickens.

Add chicken, carrots, celery and milk. Simmer, covered, until vegetables are tender. Makes about 8 cups

Variation: Add 1 cup cooked rice to the soup or place about 2 tbsp. in each bowl before filling

Variation: There may be those who feel this is more authentic without the carrot or celery. Simply leave out.

Number of Servings: 8

Recipe submitted by SparkPeople user KITKAT1982.