Mulligatawny Soup
Have you ever had Mulligatawny Soup? If not, be prepared for a hug in a bowl thats full of spicy goodness (not too spicy though) that will warm you from your heart to your toes! This soup is loaded with vegetables and warm spices like curry, cumin and a kiss of cayenne. The coconut cream and chicken broth blend together for the most flavorful soup base. Intrigued? I hope so because this soup does not disappoint. I can’t wait for you to try it.
20 minutes
30 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 474 |
| Fat: | 33 g |
| Carbohydrates: | 13 g |
| Protein: | 35 g |
| Cholesterol: | 12 g |
| Sodium: | 934 mg |
| Fiber: | 4 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- 2 lb2 lb2 lb Boneless Skinless Chicken Thigh, I like Grass Roots Coop
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Garlic Powder
- 0.5 tsp0.5 tsp0.5 tsp Ground Cumin
- 0.5 tsp0.5 tsp0.5 tsp Curry Powder
- 1 tsp1 tsp1 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 2 Tbsp2 Tbsp2 Tbsp Ghee, I like Fourth & Heart
- 2 cups2 cups2 cups Onion, diced
- 3 cloves3 cloves3 cloves Garlic, minced
- 1 Tbsp1 Tbsp1 Tbsp Curry Powder
- 1 tsp1 tsp1 tsp Ground Cumin
- 0.25 tsp0.25 tsp0.25 tsp Cayenne Pepper, or more to taste
- 1 tsp1 tsp1 tsp Salt
- 2 whole2 whole2 whole Pink Lady Apple, small, peeled, cored and diced
- 1 cup1 cup1 cup Celery, sliced
- 1 cup1 cup1 cup Carrots, sliced
- 13.5 oz13.5 oz13.5 oz Coconut Cream
- 32 oz32 oz32 oz Chicken Bone Broth, or chicken broth, I like Kettle & Fire
- 12 oz12 oz12 oz Frozen Cauliflower Rice
- 1 whole1 whole1 whole Lime, juiced
- 0.25 cup0.25 cup0.25 cup Cilantro, chopped, for garnish
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pat chicken dry with paper towels and cut into bite sized pieces and move to a bowl
- Add 1 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp curry, 1 tsp salt and 1/2 tsp pepper to chicken and toss to coat the chicken with the spice
- In a large pot over medium high heat add oil
- Once oil is heated, add chicken in a single layer and brown for 4 minutes per side (do this in batches if necessary) and remove to a plate
- Add ghee to pan and melt
- Add onions, minced garlic, 1 tsp cumin, 1 Tbsp curry and 1/4 tsp cayenne stirring for 2 minutes
- Add celery and carrots and stir 2 minutes
- Add chicken broth and bring to a boil
- Add chicken back to the pot
- Reduce heat to medium low and add apples and cauliflower rice
- Add coconut cream
- Cover and simmer for 10 minutes making sure it is not boiling
- Add lime juice and salt and pepper to taste, stir
- Garnish with cilantro
- Enjoy!
Add a Note
My Notes:
About This Recipe
Egg Free GAPS Gluten Free Grain Free Nut Free Paleo Shellfish Free Soups Sugar Alcohol Free Sugar Free
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2 responses to “Mulligatawny Soup”
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oh wow, I’m betting the apple in here are a fun pop of flavor!!
Oh Michelle they lend a perfect bite of sweetness against all the spicy goodness this soup brings to the table! The best part is they don’t break down even after reheating leftovers!
xoxo, Penny