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Mulligatawny Soup Curry Soup

Elitists.Kitchen's picture
Ingredients
  Hot curry powder 1 Tablespoon
  Tomato puree 1 Tablespoon
  Onion 1 Small, chopped
  Cooking apple 1 Small, cored and diced
  Rice 1⁄2 Cup (8 tbs)
  Chicken stock 1⁄2 Pint (300 Milliliter)
  Lime juice/Pineapple juice 1 Tablespoon
  Pineapple juice/Lime juice 1 Tablespoon
  White wine/Lime juice 1 Dash
Directions

MAKING
1) In a saucepan, sauté onion. Add in the curry powder, tomato puree and rice. Stir.
2) Pour in stock and let it come to a boil. Put in the apple.
3) When rice is soft and done, remover from heat.
4) In a liquidizer, puree the soup.
5) Pour back to the pan and add in lime or pineapple juice.
6) Add a little bit more stock if the mixture is thick.
7) Finally, just before serving, add cream and stir for a couple of minutes.

SERVING
8) Serve the soup hot in soup bowls.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Rice
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
2

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 296 Calories from Fat 26

% Daily Value*

Total Fat 3 g4.6%

Saturated Fat 0.68 g3.4%

Trans Fat 0 g

Cholesterol 3.6 mg1.2%

Sodium 183.2 mg7.6%

Total Carbohydrates 60 g20.2%

Dietary Fiber 5.5 g22.1%

Sugars 11.2 g

Protein 8 g16.5%

Vitamin A 3% Vitamin C 23.8%

Calcium 7.3% Iron 17.7%

*Based on a 2000 Calorie diet

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Mulligatawny Soup Curry Soup Recipe