Spicy Mulligatawny Soup
Created by Engrossed on February 25, 2012
- Servings: 3
- Prep Time: 15m
- Cook Time: 20m
- Recipe #4744
Ingredients
- 1 tablespoon vegetable oil
- 1/2 pound boneless skinless chicken breasts, chopped
- 1 cup gala apples, chopped
- 3/4 cup onions, chopped
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 1/2 cup green bell peppers, chopped
- 2 tablespoons flour
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 2 cans (14 1/2 ounces each) fat free chicken broth
- 1/3 cup mango chutney
- 1/4 cup tomato paste
- Chopped fresh parsley, to serve (or cilantro, to serve)
How to Make
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Step 1: Chop chicken into small cubes.
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Step 2: Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.
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Step 3: Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.
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Step 4: Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.
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Step 5: Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.
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Step 6: Add chicken and cook for 2 minutes until it's heated through.
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Step 7: Sprinkle with parsley or cilantro to serve. Great served over rice and with naan. Also nice served with cucumber raita.
Nutritional Facts
- Serving Size: 1 (437.3 g)
- Calories 494.2
- Total Fat - 30 g
- Saturated Fat - 13.3 g
- Cholesterol - 55.6 mg
- Sodium - 2137.8 mg
- Total Carbohydrate - 35.1 g
- Dietary Fiber - 8.2 g
- Sugars - 20.6 g
- Protein - 24.4 g
- Calcium - 89.6 mg
- Iron - 4 mg
- Vitamin C - 37.2 mg
- Thiamin - 0.8 mg