Healthy Mulligatawny Soup Recipe
User Reviews
5
Healthy Mulligatawny Soup Recipe
Description
The Healthy Mulligatawny Soup Recipe uses a base of sautéed vegetables and apples to create depth of flavor before thickening with flour and warming spices like curry powder and cayenne. Chicken stock and basmati rice cook with diced chicken breast until tender, while coconut milk adds a gentle creaminess to the finished soup. The combination of fruit and spices provides a nuanced taste profile, balancing sweet and savory notes with a mild heat. The garnish of cilantro and toasted almonds adds a fresh and crunchy contrast to the smooth texture.
Simmering the ingredients ensures the chicken is fully cooked and the rice softens properly, resulting in a hearty yet light soup. This recipe suits a leisurely cooking day and can be served as a starter or a light main course paired with simple bread.
The recipe's note on freezing advises storing the soup without the rice and coconut milk, adding them fresh upon reheating to maintain texture quality. Leftovers keep refrigerated for up to three days, making this soup convenient for meal planning or batch cooking.
Ingredients
- 1 tablespoon butter
- 1 onion chopped, medium
- 1 cup celery chopped
- 2 carrot chopped
- 2 apple peeled and chopped
- 1 tablespoons ginger freshly grated
- 3 tablespoon all-purpose flour (Potato Starch for gluten-free)
- 2 tablespoons Madras curry powder
- 1/8 teaspoon cayenne pepper
- 8 cups chicken stock
- ½ cup basmati rice (omit if on a Low Carb Diet)
- 1 pound chicken breast chopped, boneless, skinless
- ¾ cup coconut milk light
- salt
- black pepper
- Possible garnishes: Cilantro and sliced almonds
Instructions
- Heat the butter in a large pot over medium heat. Add the onions, celery, carrots, apples and ginger. Sauté for 5 minutes—stirring occasionally.
- Mix in the flour, curry powder, and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice, chopped chicken, and 1 teaspoon salt.
- Bring to a boil and lower the heat to a simmer. Simmer for 15 minutes, or until the rice is tender and the chicken has cooked through.
- Add the coconut milk. Salt and pepper to taste. Garnish with toasted almonds or cilantro!
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- For freezing, omit the rice and coconut milk; add these fresh when reheating to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 366kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 26g | 52% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 613mg | 26% |
| Potassium | 864mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 3635IU | 73% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 49mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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