Tuesday, April 24, 2012

Day 473- Nutrition Bite

Mulligatawny Soup I

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)


Original Recipe Yield 6 servings


  • 1/2 cup chopped onion
  • 2 stalks celery, chopped
  • 1 carrot, diced
  • 1/4 cup butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 teaspoons curry powder
  • 4 cups chicken broth
  • 1/2 apple, cored and chopped
  • 1/4 cup white rice
  • 1 skinless, boneless chicken breast half - cut into cubes
  • salt to taste
  • ground black pepper to taste
  • 1 pinch dried thyme
  • 1/2 cup heavy cream, heated


  1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
  2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
  3. When serving, add hot cream.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 213 | Total Fat: 15.5g | Cholesterol: 59mg


Sugar Preacher
A few months ago, I had this dish at my cousin's wedding shower. It is tasty and easy to prepare. I highly suggest this Indian soup. Tonight, I used my food storage dehydrated apples, and the soup still turned out good. Once again, I started my sugar shun after several months of feeling bloated from refined sugar and other unhealthy foods.  It feels good to be utilizing my creativity in the kitchen again.

1 comment:

I caps said...

Nice healthy recipes you have shared here. Thanks for your great support.