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    You are in: Home / Recipes / Mulligatawny Soup Recipe
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    Mulligatawny Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    10 mins

    1 hr 10 mins

    Barbell Bunny's Note:

    From Life's Ambrosia.

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    Units: US | Metric


    1. 1
      Heat butter and olive oil in a large dutch oven or heavy pot over medium heat. Once butter has melted stir in onion, celery, carrots and apples. Cook until softened slightly, about 5 minutes, stirring occasionally.
    2. 2
      Stir in flour, curry, garam masala and turmeric and cook one minute. Slowly stir in chicken stock. Bring to a boil and reduce heat to low. Simmer for 30 minutes.
    3. 3
      Remove soup from heat and use an immersion blender, to puree the soup until smooth (there may still be a few veggie pieces and that is OK). Note: If you don’t have an immersion blender, allow soup to cool and blend in batches in a blender or food processor.
    4. 4
      Return soup to burner and heat over medium heat. Stir in rice and cooked chicken. Cook 20 – 25 minutes or until rice is cooked. Stir in 1/4 cup coconut milk. Season to taste with salt and pepper and add remaining coconut milk if desired.
    5. 5
      Ladle into warm soup bowls and serve.

    Ratings & Reviews:


    Nutritional Facts for Mulligatawny Soup

    Serving Size: 1 (317 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 299.6
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 6.5 g
    Cholesterol 44.8 mg
    Sodium 313.9 mg
    Total Carbohydrate 25.5 g
    Dietary Fiber 2.4 g
    Sugars 5.9 g
    Protein 18.1 g

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