Mulligatawny Soup Recipe

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Mulligatawny Soup Recipe

(Healthy light low-fat curry chicken soup recipe)

Ingredients:  Serves 4

1 tablespoon olive oil

1 medium onion, peeled and chopped

1 medium carrot, peeled and sliced

1 medium apple, peeled, cored and chopped

1 stick celery, trimmed and chopped

1 small green capsicum, de-seeded and chopped

 2 level tablespoons plain (all-purpose) flour

1 level tablespoon mild curry powder

1 pints (1 liter) chicken stock

14 oz (400 g) tinned tomatoes

level teaspoon each ground cloves, ground mace and freshly ground nutmeg

Freshly ground black pepper

4 oz (115 g) cooked chicken, skinned and diced

4 oz (115 g) cooked rice

4 level tablespoons low-fat natural yoghurt



Heat the oil in a large saucepan over a moderate heat and cook the onion, carrot, apple, celery and green capsicum in it, uncovered, for 5 minutes, until the onion is softened but not browned.  Mix in the flour and curry powder and cook for 1 minute, stirring.  Gradually stir in the stock, then add the tomatoes, cloves, mace and nutmeg.  Season with pepper and bring to the boil, then turn down the heat, cover and leave to simmer for 25 minutes.  Pass the soup through a food mill, or cool it slightly and blend in a food processor.  Return the soup to the pan and stir in the chicken and rice.  Bring to the boil, turn down the heat and simmer for 5 minutes.  Ladle into individual soup plates and top each serving with a tablespoon of yoghurt.


Nutrient Value Per Serving:

195 calories

7 g total fat (1 g saturated fat)

25 g carbohydrates

3 g fiber

95 mg sodium


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