Mulligatawny Soup
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5
4 reviews
Excellent
Mulligatawny Soup
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Mulligatawny soup is a comforting, aromatic dish with heavily spiced vegetables, apple and rice in a base of chicken stock and coconut milk.
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Ingredients
Spice Paste
- 1 tbsp cumin ground
- 1 tbsp ground coriander
- 1 tbsp black pepper ground
- 1 tsp Turmeric ground
- 1 tsp fenugreek ground
- 6 cloves garlic peeled
- 2- inch ginger rough chopped, piece
- 1/4 cup cilantro leaves
- 1/4 cup mint leaves
Soup
- 2 tbsp ghee or butter
- 2 bay leaves not laurel bay leaves, Indian variety
- 1 cinnamon stick
- 6 cloves
- 1 red onion finely diced, large
- 6 cloves garlic minced
- 1 celery diced, stick
- 1 carrot diced
- 2 Roma tomato plum tomatoes, chopped
- 1 apple peeled and diced, Granny Smith
- 1 tbsp all-purpose flour
- 1/3 cup basmati rice cooked
- 5 cups chicken stock
- 14 oz coconut milk
- kosher salt
Serving
- 2 lemon quartered, plural
- cilantro
Instructions
- Put all the spice paste ingredients into a food processor or blender. Add 1/4 cup water and blitz to a paste. Set aside.
- Melt the butter in a Dutch oven over medium heat. Add the bay leaves, cinnamon and cloves and fry for a minute.
- Add onion, garlic and cook for 5 minutes until soft and translucent. Add the celery, carrot, tomatoes and apple and cook for 5 minutes. Stir in spice paste and fry for a several minutes.
- Stir in the flour, rice and chicken stock. Cover and simmer on low for 15 minutes until the soup has thickened.
- Either pulse the soup several times using an immersion blender or remove half of the vegetable/apple solids and set aside. Laddle soup into a blender, puree and return back to Dutch oven. Return reserved soup solids to the Dutch oven and pour in the coconut milk. Stir and and simmer on low 5 minutes.
- Season with salt to taste and serve with chopped cilantro and lemon wedges for squeezing.
Notes
- OPTIONAL: Add 1 pound of diced, boneless, skinless chicken thigh meat right after cooking the red onion along with the other vegetables if you want to bulk up this soup.
- Adapted from Dan Toombs, The Curry Guy.
Nutrition Information
Show Details
Calories
510kcal
(26%)
Carbohydrates
47g
(16%)
Protein
13g
(26%)
Fat
34g
(52%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
28mg
(9%)
Sodium
464mg
(19%)
Potassium
920mg
(20%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
2825IU
(57%)
Vitamin C
39mg
(43%)
Calcium
123mg
(12%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 47g | 16% |
| Protein | 13g | 26% |
| Fat | 34g | 52% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 464mg | 19% |
| Potassium | 920mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 2825IU | 57% |
| Vitamin C | 39mg | 43% |
| Calcium | 123mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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