Appetizers / Soups / Salads

Mulligatawny Soup - Beth's version is for Dinner.

Mulligatawny Soup - Beth's version takes several minutes to prepare.

Mulligatawny Soup - Beth's version takes several minutes to cook.

Mulligatawny Soup - Beth's version makes 6 servings.

The ingredients for Mulligatawny Soup - Beth's version are:

Olive Oil, 2 tbsp
Celery, raw, 2 stalk - diced
Carrots, raw, 2 medium - diced
Jalapeno Pepper, 1 pepper - diced (don't remove seeds if you like your soup spicier)
Lentils, .25 cup (dried)
Curry powder, 1.5 tbsp
Onion (Yellow), 1/2 medium size - diced
Basmati Rice 1.5 cups cooked
Chicken Breasts - 4 cooked and shredded
Knorr Simply Chicken Broth, 4 cup
Coconut Milk - Thai Kitchen brand - 1 small tin (160 ml)(remove)

Here is how you make Mulligatawny Soup - Beth's version:

Saute celery, onions, carrots and jalapeno pepper in olive oil on low until onions are translucent. **if you like your soup spicier, leave the seeds from the pepper & add to the stock** Stir in curry powder to blend and cook for a minute. Pour in stock, add dried lentils and bring to a boil. Reduce heat and simmer for 30 minutes.While stock is simmering, cook rice (if not already prepared), and shred chicken. I use the breasts from 2 in-store cooked whole chickens.When soup is done, puree in a blender (a little at a time if soup is still hot, as it will go all over the place). Once all the soup is blended to a puree, return to pot and season with salt and pepper. Add shredded chicken to warm through and get the flavour of the chicken into the broth (simmer for approx 5-10 minutes). If you like your soup a little thinner, just add water to adjust the consistency. Just before serving, add coconut milk, stirring to blend, and then rice, stirring to incorporate though. Makes six 1.5 cup servingsServing Size: makes 6 - 1.5 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user BETHJ423.

The nutritional information for Mulligatawny Soup - Beth's version is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 269.5

• Total Fat: 10.8 g
• Cholesterol: 45.6 mg
• Sodium: 457.9 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 2.2 g
• Protein: 21.6 g

Mulligatawny Soup - Beth's version is Indian cuisine.