Mulligatawny soup recipe
Mulligatawny soup
With this classic mulligatawny Indian soup recipe, you can change the number of ingredients you need. Change the recipe to fit the number of people you want to cook for. You can do this by altering the number of people in the recipe. This will change all of the ingredients and show you what you require.
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Mulligatawny soup
Mulligatawny soup recipe
Notes
You can leave out the meat for a vegetarian alternative, you can also swap the butter for olive oil 2 tbsp (40ml) .
The amount of curry powder used makes a mild soup you can make this stronger by simply adding more. You could even add some garam masala, cumin or turmeric.
Ingredients
- 50 grams of butter, for frying
- 1 large onion, diced
- 1 parsnip, diced
- 2 tsp of curry powder
- 1 large cooking apple, peeled cored and diced
- 25 grams of flour
- 900 ml chicken stock or vegetable stock
- ½ tsp salt
- 1 small carrot, diced
- 1 large celery stick, finely chopped
- bay leaf
- 1 tsp Parsley
- 1 tsp Thyme
- ¼ tsp black treacle
- 1 tsp Oregano
- 1 tsp lemon juice
- 25 grams of cooked chicken
- 15 grams rice
- Salt and freshly ground pepper
- 4 tbs fresh cream, (optional)
- Fresh parsley
Instructions
- Heat the butter in a deep pan and fry the onion and parsnip for 5 minutes.
- Add the apple and cook slowly for one minute.
- Mix in the curry powder and flour and cook slowly for 2 minutes.
- Slowly stir in the stock and salt and bring slowly to a simmer stirring all the time.
- Add the other vegetables the herbs and 1 tsp of lemon juice and black treacle put the lid on the pan. Simmer for 30 mins stirring regularly.
- Whilst this is cooking you can now cook your rice as per the packet instructions. Once cooked leave to one side.
- Season with salt and pepper taste and add more lemon juice if required.
- Carefully sieve the soup return to the pan add the meat and rice and reheat the soup and simmer for 15 minutes
- Serve and add fresh parsley and fresh cream to your bowl. You can heat the cream if you prefer.
Nutrition Facts
Mulligatawny soup recipe
Serves: 4
| Amount Per Serving: 4 Servings | ||
|---|---|---|
| Calories | 354.02 kcal | |
| % Daily Value* | ||
| Total Fat 19.53 g | 30% | |
| Saturated Fat 10.87 g | 54.4% | |
| Trans Fat 0.41 g | ||
| Cholesterol 58.96 mg | 19.7% | |
| Sodium 983.56 mg | 41% | |
| Total Carbohydrate 36.45 g | 12.2% | |
| Dietary Fiber 5.54 g | 22.2% | |
| Sugars 12.84 g | ||
| Protein 10.29 g | ||
| Vitamin A 31.38 % | Vitamin C 21.73 % | |
| Calcium 8.67 % | Iron 12.88 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Mulligatawny soup
