Mulligatwany Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 169.5
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 798.2 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 4.2 g
- Protein: 4.0 g
View full nutritional breakdown of Mulligatwany Soup calories by ingredient
Number of Servings: 6
Ingredients
-
1 Potato diced
1 Lrg Carrot diced
1 Lrg Onion Diced
1 Leek Diced
2 Celery Sticks Diced
1 Garlic Clove Crushed
1 tsp Ginger Root
.5tsp Fresh Thyme
1 tsp Turmeric
1 tsp Cayenne Pepper
1 tsp Paprika
.5tsp Dried Chillie
.25 Cumin Seeds
1 Star Anise
1 Bay Leaf
.5 tsp Mixed Spice
2 Tomatoes, quartered
3tbsp Soy Sauce (optional)
3tbsp Teriyaki Sauce (optional)
1tbsp Worcestershire Sauce (optional)
1.2 litres chicken stock
A Knob of butter
Directions
Roughly chop all vegetables and put nto a large pan with melted butter. Add all other ingredients except for the rice and stock. Stir and cook over a moderate heat for a few minutes. Cover with a lid and allow the vegetables to soften, stirring occasionally. Add the stock and bring to a simmer. Leave to simmer for 45 minutes.
Once cooked blitz in a food processor or liquidiser and push through a sieve. This will give you a good thick curried soup. Return to pan add pre-cooked rice and cook through for another 5 minutes.
Tip:- Use a ladle to push vegetables through the sieve, makes a the job a lot quicker and easier. If you want a thicker soup add 1 extra potato.
Number of Servings: 6
Recipe submitted by SparkPeople user JOOLZ68.
Once cooked blitz in a food processor or liquidiser and push through a sieve. This will give you a good thick curried soup. Return to pan add pre-cooked rice and cook through for another 5 minutes.
Tip:- Use a ladle to push vegetables through the sieve, makes a the job a lot quicker and easier. If you want a thicker soup add 1 extra potato.
Number of Servings: 6
Recipe submitted by SparkPeople user JOOLZ68.