Mulligatawny Inspired Soup
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 6 servings
- olive oil, a drizzle
- 1 tablespoon butter
- 1 onion, finely chopped
- 3 ribs celery, finely chopped
- 3 carrots, finely chopped
- 3 cloves garlic, minced
- 2 small tart apples, finely chopped
- 2 cans diced tomato, regular or fire roasted
- 2 boxes vegetable stock, or broth
- 1 cup chicken stock (240 mL), or broth
- 1 pinch salt
- pepper, to taste
- 1 teaspoon curry powder
- ½ teaspoon coriander
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 dash paprika
- 2 large bay leaves
- 1 large chicken breast, cooked and shredded
- 1 cup rice (200 g), pre-cooked
Nutrition Info
- Calories 689
- Fat 45g
- Carbs 55g
- Fiber 7g
- Sugar 24g
- Protein 12g
Estimated values based on one serving size.
Preparation
- Heat a stock pot or Dutch oven on medium low heat and to it, add olive oil and butter. Sweat out onion, celery, and carrots until softened.
- Add apple and garlic, and saute until garlic is fragrant, about 1 minute.
- Add canned tomatoes, broths or stocks, and all spices/herbs. Bring to a boil and then reduce to a simmer for about 30 minutes,until all vegetables and the apples are nice and soft.
- Add in shredded chicken and rice and simmer for about 10 more minutes to let flavors blend.
- Remove bay leaves and serve.
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