Mulligatawny (Indian Curry Soup)

I love soup season! Warm, flavorful flavors that cook for hours, making your house smell so nice... mmm...

Today's soup does not take hours, but is super fragrant, and was really good!  Indian Curry soup, or Mulligatawny, is a traditional Eastern Indian Soup.

This is also a great soup for beginner Thai cooks or eaters!  It isn't very strong in flavors. You get just an introduction to curry.  Now, I know it's called "soup", but mine turned out pretty thick. I ended up making some brown rice, and eating the soup on top of that.  Also, this is a Weight Watcher's recipe, and it's full of fruit and veggies! It includes chicken, but that can easily be taken out, and you would still have a hearty meal.

I would also recommend eating this with Naan Bread! Yum! 


Mulligatawny (Indian Curry Soup)
Weight Watchers New Complete Cookbook


2 teas canola oil
1 onion, chopped finely
2 carrots, diced
2 celery, diced
1 green bell pepper, seeded and diced
2 tart apples, peeled and diced
1/4 cup flour
2 teas curry powder
1/8 teas nutmeg
1 whole clove (Next time I would use powder)
2 cups chicken broth (or veggie broth)
1 tomato, peeled, and chopped
1 teas lemon juice 
2 cups diced, cooked chicken
1/4 teas. salt

Place oil in a medium saucepan, and heat.  Add diced onion, carrots, celery, green bell pepper, and the apples.  Cook for 5 minutes, until the veggies are soft.  Stir in the flour, curry, nutmeg, and clove; stirring, 1 minute. Gradually stir in the stock.

Add the tomato and lemon juice; bring to a boil, and then simmer for 30 minutes, stirring often. 

In the meantime, cook your chicken. Add the chicken and the salt to the soup, and stir well.

Serve over brown rice, or alongside Naan Bread! Enjoy!

Weight Watchers points: 1/4 of soup= 4 points (Does not include rice or bread)