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Mulligatawny Soup

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Mulligatawny Soup

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    Cuisine:
    • Medium

    Directions

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    Mulligatawny Soup

    Prep Time: 20 minutes
    Cook Time: 46 minutes
    Total Time: 1 hour 6 minutes
    Course: Soup
    Cuisine: British
    Keyword: Chicken, curry, soup
    Servings: 4
    Calories: 239kcal

    Ingredients

    • 1 tbsp Margarine
    • 1 Onion, medium chopped
    • 1 Carrrot, peeled and sliced
    • 1 Apple, tart peeled and chopped
    • 1 Celery Stick, sliced
    • 1 green pepper, chopped
    • 2 tbsp Flour
    • 1 tbsp Curry powder
    • 4 cups Chicken stock
    • 1 can Diced tomatoes
    • 3 ea Whole Cloves
    • 1/4 tsp Mace
    • 1/4 tsp Nutmeg, ground
    • 1/8 tsp Black Pepper
    • 1 cup Chicken, cooked and shredded
    • 1/2 cup Long grain white rice, cooked
    • 1/4 cup Low fat yogurt
    • 4 tsp Fresh parsley, chopped

    Instructions

    • In a large saucepan, melt the margarine over medium heat.
    • Add the onion, carrot, apple, celery and green pepper and cook uncovered for about 5 minutes until the onion is soft. Blend in the flour and curry powder, stirring continuously for another minute.
    • Add the chicken stock, tomatoes, cloves, mace, nutmeg and black pepper. Raise the heat and bring to a boil. Reduce heat back to a simmer then cover and simmer for 30 minutes.
    • Remove the cloves and discard. Allow the soup to cool for 10 minutes. Use an immersion blender and blend until the mixture is smooth and creamy.
    • Add the chicken and rice and cook for a further 5 minutes, stirring occasionally.
    • Serve topped with a tablespoon of yogurt and a good sprinkle of fresh parsley.

    Nutrition

    Serving: 1g | Calories: 239kcal | Carbohydrates: 27g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 130mg | Fiber: 3g
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    Ian Cooks

    TasteofCotswoldDowns.com site owner

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