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Mulligatawny Soup

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  • 20 min prep time
  • 50 min total time
  • 13 ingredients
  • 4 servings
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Looking for an exotic India-inspired dinner? Enjoy this chicken and vegetable soup bursting with curry flavors – a spicy meal.

Ingredients

3
tablespoons margarine or butter
1/2
cup chopped onion
1/4
cup all-purpose flour
1
tablespoon chopped fresh parsley
1/2
teaspoon curry powder
1/4
teaspoon nutmeg
1/8
teaspoon pepper
2
whole cloves
3
cups chicken broth
2
cups cubed cooked chicken
1
cup chopped unpeeled apple
1/2
cup sliced carrot
1/2
cup sliced celery

Steps

  • 1 In large saucepan, melt margarine over medium heat. Add onion; cook and stir until tender. Add flour, parsley, curry powder, nutmeg, pepper and cloves; cook and stir 1 minute or until smooth and bubbly.
  • 2 Gradually stir in broth; cook until thickened, stirring frequently. Stir in remaining ingredients. Cover; simmer 30 minutes or until vegetables are crisp-tender. Remove cloves.
  • 1 In large saucepan, melt margarine over medium heat. Add onion; cook and stir until tender. Add flour, parsley, curry powder, nutmeg, pepper and cloves; cook and stir 1 minute or until smooth and bubbly.
  • 2 Gradually stir in broth; cook until thickened, stirring frequently. Stir in remaining ingredients. Cover; simmer 30 minutes or until vegetables are crisp-tender. Remove cloves.

Expert Tips

This is an easy version of the golden, curry-flavored soup from India.

If you purcahse carrots with green tops attached, removing the greens before refrigerating the carrots will keep the carrots fresh longer. Although perky tops in the store indicate freshness, the greens actually contribute to loss of crispness in the carrot over time.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
300
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
3g,
3%
),
Cholesterol
60mg
60%;
Sodium
760mg
760%;
Total Carbohydrate
16g
16%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
8%;
Calcium
4%;
Iron
10%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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