Mulligatawny Soup

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15 minutes prep time
25 minutes cook time
Serves 6-8

Ingredients

30 mL vegetable oil 2 tbsp
1 medium red onion, chopped 1
3 cloves garlic, minced 3
2 stalks celery, diced 2
500 g skinless, boneless chicken pieces, cubed 1 lb
10 mL mild curry paste 2 tsp
5 mL grated fresh gingerroot 1 tsp
500 mL Knorr Chicken or Vegetable Broth 2 cups
1 L water 4 cups
2 carrots, scraped and diced 2
500 mL peeled, diced turnip or rutabaga 2 cups
2 tart apples, peeled, cored and diced 2
1 bay leaf 1
dash of hot pepper sauce (or to taste)
75 mL long-grain white rice 1/3 cup
250 mL fresh or canned tomatoes, diced 1 cup
sea salt and freshly ground pepper to taste
chopped fresh Italian parlsey
low-fat sour cream or yogurt (optional)

Directions

In a large saucepan, heat oil over medium heat. Add onion, garlic and celery. Sauté for 4 minutes. Add chicken, curry and gingerroot. Sate for 2 minutes longer.

Add broth and water, carrots, turnip, apples, bay leaf, hot pepper sauce, rice and tomato. Bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. Remove bay leaf and season with salt and pepper.

Serve garnished with parlsey and a dollop of sour cream or yogurt, if desired.

Recipe courtesy of Jeanelle Mitchell - Author of the National Best Selling cookbook "For the Love of Soup". To find out more about Jeanelle and to buy her cookbook, visit www.loveofsoup.com.

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