Mulligatawny Soup Recipe

All Health Articles, Information and Recipes Website Categories

Home

Aging

All Healthy Desserts Recipes

All Healthy Drinks Recipes

All Healthy Food Articles

All Healthy Food Recipes

All Healthy Pastries Recipes

All Healthy Salads Recipes

All Healthy Sauces Recipes

All Healthy Snacks Recipes

All Healthy Soups Recipes

All Organic Food Recipes

All Pasta and Grains Recipes

Allergies and Intolerances

Alzheimer

Aromatherapy

Arthritis

Blood Diseases

Cancer

Chinese Healing and Herbs

Cholesterol

Colds and Flu

Coughing

Depression

Diabetes

Diet

Dyslexia

Fatigue and Stress

Fitness and Exercise

Hair Care

Heart Disease

Herbs and Spices

Hypertension

Infectious Diseases

Insomnia

Liver Disease

Menopause

Mental Disorders

Migraine Headaches

Nutritional Notes

Obesity

Oral Health

Osteoporosis

Skin Care

Stroke

Tai Chi and Qi Gong

Urinary System

Vitamins and Minerals

Yoga and Meditation

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

 

Method:

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

 

More on All Healthy Soups Recipes

 

Copyright 2006 All-HealthInformation.com. All rights reserved

All trademarks are the property of their respective owners

Contact Us | Disclaimer | Privacy Policy | Other Resources