Mulligatawny Soup II Recipe

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Mulligatawny Soup II
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Ingredients:

Directions:

  1. Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
  2. Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
  3. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 283.54 Kcal (1187 kJ)
Calories from fat 198.9 Kcal
% Daily Value*
Total Fat 22.1g 34%
Cholesterol 6.31mg 2%
Sodium 1181.6mg 49%
Potassium 693.69mg 15%
Total Carbs 19.41g 6%
Sugars 8.49g 34%
Dietary Fiber 4.49g 18%
Protein 2.85g 6%
Vitamin C 30.3mg 51%
Vitamin A 0.3mg 11%
Iron 2.8mg 16%
Calcium 68.3mg 7%
Amount Per 100 g
Calories 58.38 Kcal (244 kJ)
Calories from fat 40.96 Kcal
% Daily Value*
Total Fat 4.55g 34%
Cholesterol 1.3mg 2%
Sodium 243.3mg 49%
Potassium 142.83mg 15%
Total Carbs 4g 6%
Sugars 1.75g 34%
Dietary Fiber 0.92g 18%
Protein 0.59g 6%
Vitamin C 6.2mg 51%
Vitamin A 0.1mg 11%
Iron 0.6mg 16%
Calcium 14.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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