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Mulligatawny  (Not yet rated)

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Submitted by Laura1

Slightly spicy vegatable soup

Cal: 131 Fat: 6g Carbs: 14g Protein: 6g Fiber: 3g
More Nutrition...

Original recipe serves 8

Ingredients (serves 13680)

½ 2x 3x Reset

  • salt ; to taste
  • 1710 teaspoons turmeric
  • 3420 tablespoons olive oil
  • black pepper ; to taste
  • 3420 cloves garlic
  • 5130 medium carrots ; chopped
  • 6840 stalks celery ; chopped
  • 3420 medium onions ; chopped
  • 5130 tablespoons curry powder
  • 1710 teaspoons cumin
  • 10260 cups chicken stock

  • In My Kitchen


    • You will also need: saucepan

    Directions

    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.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    6.5
    --
    4.7
    10
    9.4
    1.8
    11.4
    12.6


    Calories: 130.9
    Total Sugars: 5.8g
    Carb.: 14g
    Fiber: 2.5g
    Total Fats: 6.1g
    Cholesterol: 5.4mg
    Protein: 5.7g
    Sodium: 301.9mg
    Breakdown By ingredient... Compare to other recipes...
    *Data provided by USDA

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    See also
  • Curry Split Pea Soup
  • Mom's Chicken Soup
  • Mock Turtle Soup
  • More recipes like this
  • More Soups
  • More Indian Subcontinent recipes