How to Make Indian Inspired Mulligawtawny Soup | Soup Recipe | Allrecipes.com

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.

Peel and chop a small onion.

Trim and dice two stalks of celery.

Peel and dice one medium carrot.

Melt 1/4 cup of butter in a large pot over medium heat.

Add the chopped onion, celery, and carrot to the pot; cook for 5 minutes, stirring often.

Stir in 1.5 tbsp of all-purpose flour and 1.5 tsp of curry powder; cook, stirring frequently, for 5 minutes.

Stir in 4 cups of chicken broth and bring the soup to a boil.

Reduce the heat and simmer the soup for 30 minutes.

Meanwhile, chop half of an apple to use in the recipe.

Add the chopped apple to the soup, along with 1/4 cup of white rice, a cubed chicken breast, 1/2 pinch of dried thyme, and salt and ground black pepper to taste.

Simmer the soup for another 15 to 20 minutes or until the rice is cooked through.

Just before serving, stir in 1/2 cup of warmed heavy cream.

Cooking Techniques

Equipment Needed

Spice Level:

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