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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 9570312)

½ 2x 3x Reset

  • salt ; to taste
  • 1196289 teaspoons turmeric
  • 2392578 tablespoons olive oil
  • black pepper ; to taste
  • 2392578 cloves garlic
  • 3588867 medium carrots ; chopped
  • 4785156 stalks celery ; chopped
  • 2392578 medium onions ; chopped
  • 3588867 tablespoons curry powder
  • 1196289 teaspoons cumin
  • 7177734 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