This Mulligatawny soup originated in India, where “mulligatawny” means “pepper water”. Like many of my recipes, I’ve adapted it over the years to suit my taste. The curry powder gives it a unique flavour, and the chopped apples offer a bit of sweetness. This is one of my favourite supper meals in the winter–full-bodied but not too heavy.
Hearty Mulligatawny Soup
This mulligatawny soup is the perfect warm soup to serve during cold days. I just love it so much and I know you will too.
Ingredients
1 tablespoon olive oil
2 large carrots - finely chopped
2 ribs celery - thinly sliced
1 small onion - finely chopped
3 cloves garlic - minced- 4 tablespoons lour
2 teaspoons curry powder
¼ teaspoon nutmeg
3 cups chicken stock (chicken broth or chicken bouillon)
1 cup milk
1 pound ground chicken (minced chicken)
1 large tomato - seeded and diced
1 medium apple - cored, peeled and diced
¼ cup rice - uncooked
½ teaspoon salt
Instructions
- In a large pot, cook the chopped carrots, celery, onion and garlic in olive oil for 5 minutes, stirring frequently. Sprinkle with flour, curry powder and nutmeg; cook and stir for 1 to 2 minutes.
- Add broth, milk, chicken, tomatoes, apple, rice and salt. Heat to a boil, stirring constantly.
- Turn heat down and simmer, covered, for 15 to 20 minutes, until the rice is tender.
Nutrition
Calories: 247kcalCarbohydrates: 22gProtein: 17gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 72mgSodium: 711mgPotassium: 707mgFiber: 2gSugar: 8gVitamin A: 4355IUVitamin C: 8mgCalcium: 84mgIron: 1mg
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