Easy Mulligatawny Soup
Here at the tail of winter is one last soup recipe that is an easy version of the golden-flavored, curry-flavored soup from India. This is a relatively quick recipe with lots of flavor and a welcomed hearty meal.
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: email@example.com. She will look forward to meeting you!
- In a large saucepan combine the broth, water, apple, carrots, undrained tomatoes, celery, uncooked rice, onion, raisins, cilantro or parsley, curry powder, lemon juice, pepper, and mace or nutmeg.
- Bring to boiling; reduce heat. Cover and simmer about 20 minutes, or until rice is tender. Stir in chicken. Heat through.
Nutrition Information per serving: 259 calories; 22g protein, 30 g carbohydrates (2 carb servings), 6g fat (1g saturated), 665mg sodium.