Mulligatawny Soup

By Avera

  • Makes 12 servings, 1 cup each

  • 2 tbsp butter

  • ½ cup chopped onion

  • 1 green pepper, OR carrot finely chopped

  • 1 apple, finely chopped

  • 1 tbsp Thickening Agent of choice

  • 2 tsp medium curry powder

  • ¼ tsp salt

  • 8 cups water

  • 1 can tomato sauce

  • 3 chicken bouillon cubes, crumbled

  • 1 tbsp SPLENDA® Granular

  • 2 tsp lemon juice

  • 12 oz cooked turkey, OR chicken, cubed

  • ½ cup Dreamfields elbow macaroni, cooked (optional)

  1. In deep, heavy saucepan, melt butter. Add onion, green pepper and apple. Saute 5 minutes. Stir in Thickening Agent, curry powder and salt. Gradually stir in water. Stir in tomato sauce, chicken bouillon cubes, SPLENDA® Granular and lemon juice. Bring to boil and stir occasionally. Simmer at medium-low heat 30 minutes. Stir occasionally to prevent vegetables from sticking to bottom of saucepan. Add turkey or chicken. Simmer 10 minutes longer. Stir in cooked Dreamfield's macaroni, if using.

  2. Helpful Hints: A food processor makes short work of chopping vegetables and apple finely. ThickenThin not/Starch by Expert Foods ( can be used to thicken this soup.

Nutritional Facts

Calories 95.3
Protein 9.7 g
Fat 2.9 g
Carbs 7.1 g


2 replies

CutiePie2 2009-02-11 19:53:51 -0600 Report

I love Mulligatawny Soup. Thank you for adding it. I am going to make this for dinner over the weekend.