I love Indian food. I love the sauces and the complexity and depth of the spices that are used in Indian cooking. I especially have weak spot for curry. Earlier in the week, it was rainy, damp and cold. It was the perfect night for soup. I was craving my Mulligatawny Soup.
Ingredients:
4 tablespoons butter
2 tablespoons flour
1/4 teaspoon ground cloves
1 tablespoon curry powder
1/4 teaspoon nutmeg
2 tablespoons dried parsley
1 large potato-peeled and cubed
1/2 cup diced cauliflower
1 large diced onion
1 medium green pepper diced
1/2 cup diced celery
1/2 cup diced carrots
1 cup frozen peas
1 large tomato-diced
1 large apple peeled, cored and diced
4 cups chicken stock
salt and pepper to taste
1 raw boneless chicken breast-cut into bite size pieces
cilantro-garnish
lemon slices-garnish
Preparation:
In a saute pan over medium heat, melt the butter. Add the potato, cauliflower, green pepper, celery, onion, carrots and apple. Sprinkle with salt and pepper. Saute until the onions are translucent. Stir in the cloves, curry, nutmeg and parsley. Next, add the flour and mix well. Let cook for a minute or so, then add two cups of chicken stock and stir until well combined.
Add the vegetable mixture to the crock pot. Add the chicken, remaining chicken stock and tomato. Simmer on high heat for 4 hours.
Ladle into bowls. Top with cilantro. Squeeze the juice from a lemon slice into the soup just prior to enjoying.
Photo Credit: Tilly’s Nest
8 thoughts on “Crock Pot Mulligatawny Soup”
Good Morning Friend, Looks good -I betcha it smell wonderful. I will have to give it a try. Have a great day, Anna
It must be a soup posting weekend, I did too. I just read the ingredients of yours to my husband- the cook at our place- because he loves the blending of spices and what I would consider opposing flavors. In the end you are eating a delightful mixture flavors. Thank you for the post.
Ohmygoodness!
That looks and sounds delicious. I'm gonna have to make some myself!
Thanks all! Let me know what you think. I hope it satisfies your cravings too.
I have never had Mulligatawny soup and your soup looks and sounds delicious. I love all the ingredients listed except cloves. I'm wondering if it has a subtle background flavor or is more of a star in the soup.
The cloves just enhance the background of the soup, in my opinion, giving it a bit of a deeper more complex flavor. You could try leaving them out and see how you enjoy it. It is is a tad bit spicy and just lovely on a cold damp day. Please let me know what you think if you do decide to try it.
Just wondering. ..How much is a serving and how many calories is it?
I'm not sure. I guess you could figure it out by determining the amount of calories in the entire dish and divide by the number of servings to determine the calories.