Indian Mulligatawny Soup

https://app.nutriversity.com/recipe/view/495/indian-mulligatawny-soup

Amt Measure Ingredient Cal Carb Pro Fat GI
1cupcauliflowercauliflower26.821830
1cupcelerycelery16.2123215
1/2cupcarrotscarrots26.2252143
1medium (3" dia)applesapples94.61012338
1onionsweet onionssweet onions105.910011210
2tablespoonolive oilolive oil238.7002430
1teaspoonarrowroot flourarrowroot flour9.590085
1poundchicken breast meatchicken breast meat523.903941020
6cupChicken StockChicken Stock120249600
1tablespooncurry powdercurry powder20.5153825
1/2cupcoconut creamcoconut cream3963217375
1tablespoongarlic powdergarlic powder32.128610
1tablespoonsaltsalt00000
1teaspoonblack pepperblack pepper5.86110
Totals: 1657 Calories Balance: 23-33-44 1616.2 373 543 741 23

This recipe makes 6 cupss

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This recipe isMake Whole

Active Time: 15 minutes

Total Time: 45 minutes

Rice cauliflower by grating with cheese grater or use a food processor. Chop celery, carrots, apples, and onions into 1/2 inch sized pieces.

Heat olive oil in large stockpot over medium heat.

Add all vegetables to stockpot and saute 10 minutes, until tender.

Add arrowroot flour to vegetables and stir to combine.

Place chicken breasts on top of vegetables. Cover with chicken stock and simmer 40 minutes.

Remove chicken breasts from broth once fully cooked and shred. Return to pot.

Add in curry powder, coconut cream, garlic, and salt and pepper to soup. Stir to combine.

Serve hot.
Tip: Top with almond yogurt or more coconut cream if desired, and cilantro.
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