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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 5744)

½ 2x 3x Reset

  • salt ; to taste
  • 718 teaspoons turmeric
  • 1436 tablespoons olive oil
  • black pepper ; to taste
  • 1436 cloves garlic
  • 2154 medium carrots ; chopped
  • 2872 stalks celery ; chopped
  • 1436 medium onions ; chopped
  • 2154 tablespoons curry powder
  • 718 teaspoons cumin
  • 4308 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