Tom's Mulligatawny Soup

Tom's Mulligatawny Soup

by Axel Lopez 2 years ago
5 (6)
35 minutes
67.2 kcal
7.8 g carbs
Share recipe
Description

Literally translated, 'Mulligatawny' means 'fire water.' Although it's not spicy, you can adjust the curry to your desired hotness.

Ingredients
  • 3 tablespoons margarine
  • 2 cups chopped apples
  • ¾ cup chopped celery
  • ½ cup chopped onion
  • ½ cup chopped carrot
  • ½ cup chopped bell pepper
  • ¾ cup all-purpose flour
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ gallon chicken stock
  • 3 ½ cups stewed tomatoes
  • 2 whole cloves
  • 1 pound chicken, cut into chunks
  • 1 teaspoon minced fresh parsley, or to taste
Directions
  1. 1. Melt margarine in a stockpot over medium heat. Cook and stir apples, celery, onion, carrot, and bell pepper in melted margarine until tender, about 5 minutes.
  2. 2. Stir flour, curry powder, salt, and black pepper into the vegetable mixture. Pour chicken stock over the mixture; add tomatoes and cloves. Add the diced chicken and parsley; bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until the chicken is cooked through, about 30 minutes.
Nutrition Facts
serving: 12 1/2 cups
calories: 67.2 kcal
carbohydrates: 7.8 g
protein: 5.3 g
saturated fat: 0.4 g
cholesterol: 10.8 mg
sodium: 422.1 mg
fiber: 1 g
sugar: 2.9 g