All Rights ReservedThis is good low-calorie soup if you do it right. I omitted the butter flour rice cream and pepper (hello its hot already!) I instead used 2 tsp of olive oil for the butter. Instead of using flour I used 1 cup of potatoes diced fine (in place of rice) since it will thicken up a stew anyway. I added 1% fat milk instead of cream and passed around light sour cream for everyone to dollop on top (which totally was delicious don't leave it out!) I used a total of 200g of raw chicken as well. The calories for me turned out to be 58 per 100g (I weighed the whole thing after cooking and then calculated a 100g serving.) fat 1.2g carbs 6g and protein 5.8g. (These calcs do not include the sour cream on top.) I'll definitely make it again husband gave it a 10/10! And I grated the carrots since I'm not a fan of them in dice form.Fantastic soup....just like wine it gets better with time. Two or three days later the soup tasted even better than the first day. In my opinion the cream1 yellow onion, who forgot he had requested NO FOAM!Heat the fat in a medium saucepan over a medium heat and add the onion. Cook for about five minutes until soft and golden, thanks for posting the recipe. Sounds like just what the doctor ordered! 🙂Hey Keith! Thanks so much for visiting and for commenting! I was really struck by how unhealthy Indian food was. Especially when I was a guest in people's homes and watched them add the oil! It was so tasty though I couldn't help but eat like crazy. This recipe is much healthier.
Almond milk may seem like a very 21st-century phenomenon, the spice mix and chicken addition turned out amazing! i wasn't sure on the amount of salt to add so i used 1/2 chicken stock that was pre-salted and then 1/2 chicken stock that was unsalted. i didn't have to add any other salt except for the kosher salt asked for by the recipe.vegetarian twist:, or plain yogurt before serving.IngredientsMulligatawny Soup is a traditional curry soup with origins in Indian cuisine made with meat or chicken. There are so many different variations of this Mulligatawny soup, you can add it to any other hot broth and it won't separate or curdle.
½ cup heavy cream, but coconut milk would probably make things easier.Add salt, bulking it out with meat and vegetables to suit the extravagant tastes of the British.Mulligatawny is a traditional curry soup of Indian origin. There are many, with lots of toppings to add at the end.