Mulligatawny Soup Recipe

Name: Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; ¾ cup chopped onion; 1 cup chopped celery; 1 cup chopped carrot; ½ cup chopped peeled Granny Smith apple; 1 tablespoon all-purpose flour; 1 tablespoon Madras curry powder; ¼ teaspoon garam masala; ¼ teaspoon turmeric; 4 cups chicken stock; ½ cup uncooked basmati rice or ½ cup other white rice; 2 cups diced cooked chicken; ½ cup unsweetened coconut milk

Servings: persons

1 tablespoon butter
1 tablespoon olive oil
¾ cup chopped onion
1 cup chopped celery
1 cup chopped carrot
½ cup chopped peeled Granny Smith apple
1 tablespoon all-purpose flour
1 tablespoon Madras curry powder
¼ teaspoon garam masala
¼ teaspoon turmeric
4 cups chicken stock
½ cup uncooked basmati rice or ½ cup other white rice
2 cups diced cooked chicken
½ cup unsweetened coconut milk

1
Heat butter and olive oil in a large dutch oven or heavy pot over medium heat.
2
Once butter has melted stir in onion, celery, carrots and apples.
3
Cook until softened slightly, about 5 minutes, stirring occasionally.
4
Stir in flour, curry, garam masala and turmeric and cook one minute.
5
Slowly stir in chicken stock.
6
Bring to a boil and reduce heat to low.
7
Simmer for 30 minutes.
8
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).
9
Note: If you dont have an immersion blender, allow soup to cool and blend in batches in a blender or food processor.
10
Return soup to burner and heat over medium heat.
11
Stir in rice and cooked chicken.
12
Cook 20 25 minutes or until rice is cooked.
13
Stir in 1/4 cup coconut milk.
14
Season to taste with salt and pepper and add remaining coconut milk if desired.
15
Ladle into warm soup bowls and serve.

837

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon butter, 1 tablespoon olive oil, ¾ cup chopped onion, 1 cup chopped celery, and more.

Yes, Mulligatawny Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mulligatawny Soup

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