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Mulligatawny  (Not yet rated)

Slightly spicy vegatable soup

Cal: 131 Fat: 6g Carbs: 14g Protein: 6g Fiber: 3g
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Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • salt ; to taste
  • 1 teaspoon turmeric
  • 2 tablespoons olive oil
  • black pepper ; to taste
  • 2 cloves garlic
  • 3 medium carrots ; chopped
  • 4 stalks celery ; chopped
  • 2 medium onions ; chopped
  • 3 tablespoons curry powder
  • 1 teaspoon cumin
  • 6 cups chicken stock
  • In My Kitchen

  • You will also need: saucepan


    Heat oil in a deep saucepan over medium-hight heat. Add garlic, cumin and tumeric and cook about 30 secs. Add onions, carrots, celery and stir occasionally until the vegetables begin to soften appx. 10 mins. Add chicken stock, bring to a boil and lowe the heat and simmer for 15 min. Sir in curry powder and cool mix slightly. Puree in a blender. Reheat in saucepan and season with salt and peppper.

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