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3.91
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Indian Mulligatawny Soup Recipe
This savory chicken, vegetable, and rice soup with spices of curry, cumin, and turmeric is the perfect winter comfort food.
Course:
Dinner, Soup
Cuisine:
Indian
Servings:
10
cups
Calories:
320
kcal
Author:
Katie Wells
Ingredients
3
TBSP
coconut oil
(or olive oil)
1
medium
yellow onion
(chopped)
3
stalks
celery
(chopped)
1
medium
carrot
(diced)
1
red jalapeno
(seeds removed and diced)
2
cloves
garlic
(minced)
1
apple
(peeled, cored, and chopped)
1 (14 oz)
can
diced tomatoes
1
tsp
cassava flour
2
tsp
curry powder
1
tsp
ground cumin
½
tsp
turmeric powder
½
tsp
thyme
1
tsp
salt
½
tsp
black pepper
4
cups
chicken broth
1
cup
white rice
3
chicken breasts
(cubed)
1
can
can coconut milk
Optional toppings
½
cup
cashews
(roasted)
1
bunch
cilantro
(chopped)
Instructions
In a large soup pot, heat the oil over medium high heat.
Saute the onions, celery, carrots, and jalapeño until the onion is softened and translucent.
Add the garlic, apple, and diced tomatoes and saute another 3 minutes.
Add the cassava flour, curry powder,cumin, turmeric, and thyme, and stir to coat.
Add the broth and bring it to a boil.
Simmer for 15 minutes.
Add the rice and chicken and simmer another 20-25 minutes or until the rice is tender and the chicken is cooked.
Add the coconut milk and stir to combine.
Remove from heat.
Top with cashews and cilantro to serve if desired.
Notes
The jalapeño doesn’t add much heat to this, but if your family doesn’t like spicy at all, try adding some diced bell pepper.
Nutrition
Serving:
1
cup
|
Calories:
320
kcal
|
Carbohydrates:
26
g
|
Protein:
19
g
|
Fat:
16
g
|
Saturated Fat:
13
g
|
Cholesterol:
43
mg
|
Sodium:
423
mg
|
Potassium:
639
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
1166
IU
|
Vitamin C:
10
mg
|
Calcium:
47
mg
|
Iron:
2
mg