Lunch

Mulligatawny Soup is for Lunch.

Mulligatawny Soup takes 20 minutes to prepare.

Mulligatawny Soup takes 60 minutes to cook.

Mulligatawny Soup makes 8 servings.

The ingredients for Mulligatawny Soup are:

1-2 jalapeno peppers
4 tspfresh ground black pepper
1 tbs ground coriander
2 tsp ground tumeric
3/4 tsp ground cumin
1/2 tspground nutmeg
1/4 tsp ground cloves
5 garlic cloves
2 tsp grated ginger root
2 tbs butter
2 diced onions ( about 2 1/2 cups)
1 pound chicken cut into 1/2" cubes
8 cupschicken broth
6 oz tomato paste
1 1/2 tsp salt
2 carrots diced (about 2/3 cup")
2 apples, peeled and diced (about 1 1/2" cups)
1 potato (about 1 cup)
1/2 cup frozen peas

Here is how you make Mulligatawny Soup:

-Remove the stems from the japapens and seeds if you don't want too hot-grind jalapenos, black pepper , coriander, tumeric, cumin, nutmeg, cloves, garlic andg ginger to a paste in a blender-Heat butter in soup pot over medium heat. Cook the onion, stirring occationally until brown. Add spice and cubed chicken, cook for 5 min.-Add broth, tomatoe paste and salt. Bring to simmer and cook for 20 min.-Add the carrots, apples, and potatoes. Continue to simmer the soup unitl everthing is tender , about 20 min.-Add peas and simmer just until heated thorugh, about 5 min. Makes about 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user LYNOBLE.

The nutritional information for Mulligatawny Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 129.7

• Total Fat: 4.1 g
• Cholesterol: 17.8 mg
• Sodium: 1,467.0 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 4.1 g
• Protein: 5.9 g

Mulligatawny Soup is Indian cuisine.