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–+ servings

Mulligatawny Soup

Mulligatawny Soup is a flavorful and aromatic blend of spices, vegetables, and chicken, inspired by Indian cuisine. It's a comforting soup that is perfect for warming up on a chilly day.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 1 cup cooked chicken shredded
  • 1 cup red lentils rinsed
  • 4 cups chicken broth
  • 1 can coconut milk full-fat
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 salt salt to taste
  • 1 teaspoon black pepper to taste
For the Garnish
  • 1 cup fresh cilantro chopped
  • 1 lime lime cut into wedges

Method
 

Prepare the Soup Base
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and sauté for about 5 minutes until translucent.
  3. Stir in the minced garlic, grated ginger, diced carrots, and diced celery. Cook for another 5 minutes.
  4. Add the shredded chicken, rinsed lentils, curry powder, cumin, turmeric, salt, and black pepper. Mix well.
Cook the Soup
  1. Pour in the chicken broth and coconut milk. Bring to a boil.
  2. Reduce the heat to low and let the soup simmer for 25-30 minutes, or until the lentils are tender.
Finish and Serve
  1. Taste and adjust seasoning if needed.
  2. Serve hot, garnished with fresh cilantro and lime wedges.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 20gFat: 12gSaturated Fat: 6gSodium: 600mgFiber: 8gSugar: 4g

Notes

For a vegetarian version, substitute the chicken with additional vegetables and use vegetable broth instead of chicken broth.

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