The Ultimate Mulligatawny Soup Recipe | Healthy Soup Recipes

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories and can mimic creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is a plant-based option; chickpeas are a cost-effective protein.

curry powder

🥗Healthier: fresh spices

💰Cheaper: store-brand curry powder

Fresh spices enhance flavor without additives.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter; water with seasoning is budget-friendly.

Heat a pot on medium heat and add 1/4 cup of butter until foaming.

Add chopped onion, celery, carrot, and garlic; cook for 2-3 minutes until vegetables start to soften.

Add 2 tablespoons of flour, 2 teaspoons of curry powder, 1 teaspoon of garam masala, and 1/4 teaspoon of dry thyme; stir and cook for another 2-3 minutes.

Slowly add 4 cups of chicken broth, stirring to combine.

Add 1/4 cup of green lentils and 2 bay leaves; bring to a boil, then reduce heat to simmer for 30 minutes uncovered.

Add diced apple and cubed cooked chicken; stir to combine.

Add 1 can of coconut milk; bring to a boil again, then simmer for another 10-15 minutes.

Remove bay leaves, add 1 1/2 teaspoons of salt and 1 teaspoon of pepper to taste.

Mix 1/4 cup of sour cream with 1 tablespoon of milk for garnish.

Serve the soup topped with the sour cream mixture and fresh chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens