Soup

Mulligatawny Soup is for Soup.

Mulligatawny Soup takes several minutes to prepare.

Mulligatawny Soup takes several minutes to cook.

Mulligatawny Soup makes 6 servings.

The ingredients for Mulligatawny Soup are:

Butter, unsalted, 3 tbsp (remove)
Onions, raw, .5 medium (2-1/2" dia) (remove)
Celery, raw, 1 stalk, large (11"-12" long) (remove)
Apples, fresh, 1 small (2-1/2" dia) (approx 4 per lb (remove)
Carrots, raw, 1 small (5-1/2" long) (remove)
Green Peppers (bell peppers), 1 cup, strips (remove)
Garlic, 5 cloves (remove)
*All Purpose Unbleached Flour, 0.1 cup (remove)
Curry powder, 3 tsp (remove)
Ginger, ground, .25 tsp (remove)
Cinnamon, ground, .25 tsp (remove)
Turmeric, ground, .25 tsp (remove)
Chicken stock, home-prepared, 5 cup (remove)
Chickpeas (garbanzo beans), 2 cup (remove)
*Tomato-red-chopped, 2 cup (remove)
Bay Leaf, 1 tsp, crumbled (remove)
Parsley, 1 tbsp (remove)
*Lemon Juice, 1 fl oz (remove)
Yogurt, plain, low fat, .25 cup (8 fl oz) (remove)

Here is how you make Mulligatawny Soup:

Makes 6 1.5 cup servingsMelt butter in a pan, add the onion, & cook gently, stirring occasionally, for a few minutes until soft but not browned.Add the celery, apple, carrot, green pepper, and garlic. Cook, stirring occasionally, for 8 minutes.Add the flour, curry powder, ginger, cinnamon, and turmeric and cook for 2 minutes. Stir in the stock, garbanzo beans, tomatoes, and bay leaf, and bring to a boil. Cover and simmer for 20 minutes, until the vegetables are tender.Remove the bay leaf and discard. Add the chopped parsley and lemon juice to the saucepan. combine a little of the soup with the yogurt, then stir it back into the soup. Serve the soup immediately. Number of Servings: 6Recipe submitted by SparkPeople user ALIA23.

The nutritional information for Mulligatawny Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 280.9

• Total Fat: 9.6 g
• Cholesterol: 22.2 mg
• Sodium: 555.8 mg
• Total Carbs: 38.4 g
• Dietary Fiber: 6.1 g
• Protein: 11.3 g

Mulligatawny Soup is Indian cuisine.