How to Make Awesome Mulligatawny Soup

Mulligatawny Soup introduces us to Indian cuisine. The spices use are full of aroma and flavor as well as medicinal nutrition. Add other traditional spices: as anise, fennel, cinnamon, clove, cardamom to boost flavor and nutrition.

Servings: 4 
Prep and cook time:  45 minutes

Ingredients

• 1 ½ C Converted rice (cooked)
• Dash of curry powder 
• 2 C Boxed chicken broth 
• 1 Tbsp Olive oil
• 2 Tbsp Chopped onion
• 4 Tbsp Chopped celery
• 1 Peeled, cored and chopped apple
• 1 tsp Garam Masala curry powder 
• ½ tsp Garlic powder
• ¼ tsp Ginger
• ¼ tsp Onion powder
• ¼ tsp Cumin
• 1/8 tsp Coriander
• 1/8 tsp Turmeric
• Dash of Cayenne
• Dash of Salt 
• 4 Tbsp Chick pea flour
• ¼ C Lemon juice
• 4 C Boxed chicken broth
• 5 C Thawed pulled chicken

Optional Finishing Ingredients

• Lite Sour Cream
• Chopped Cilantro

Instructions

Slow simmer rice with curry and 2 C chicken broth in a covered pot. 

Heat olive oil in heavy bottom 2-4 quart sauce pan. Add onion, celery, apple and spices to oil, sauté and add chick pea flour. Cook to a paste for two minutes and add 4 C stock and lemon juice. Adjust seasonings and add chicken. Simmer for 20-30 minutes. 

Serve by spooning the soup over rice. Finish with a wisp of lite sour cream and chopped cilantro. 

Nutrition information

(Per serving)

Calories: 124
Fats: 3g
Carbohydrates: 12g
Proteins: 9g
Sodium: 86g
Cholesterol: 24mg
Sugar 4.5g