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Mulligatawny

Servings

4

Serving size

2 cups
COOKING TIME
60 Minutes

This recipe can easily be multiplied, keeps well for 4 – 5 days (refrigerated), and is better the second day. Serve with a 1 ounce whole wheat or gluten-free roll.

Mulligatawny

Ingredients

2 1/2 cup Water
1/2 cup Brown rice
1/2 medium White onions (diced)
1 Medium stalk Celery, raw (diced)
1 large Carrots, raw (diced)
1/2 Medium Green bell peppers (diced)
3 cups No salt added vegetable stock (or no salt added chicken stock)
2 tsp. Curry powder
1/4 tsp. Salt
8 ounce Tomatoes (seeded and cut into julienne strips)
8 ounces Roasted turkey breast (1/2 inch cube)
1 large Apples (cored and cut into 1/2 inch cube)

Instructions

Place the water in a medium sauce pan over high heat.

When the water boils, add the brown rice and stir once.

Reduce the heat to a simmer and cook until all of the water is gone (do not stir the rice while it is cooking).

Set aside.

Place the olive oil in a large skillet over medium high heat.

Add the onions and celery.

Cook for about 3 minutes. Stir frequently.

Add the carrots and bell pepper. Cook for about 3 minutes and stir frequently.

Add the chicken stock and heat over low heat.

Add the curry powder and salt.

Simmer for about 5 minutes.

Add the tomatoes, turkey, and apples to the soup.

Cook over low heat for about 5 minutes and serve over the brown rice.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Serve with gluten-free roll.

Sodium

This is a low sodium recipe.

Recipe Notes

This is another good example of not judging a dish by its recipe. When one first reads a mulligatawny recipe it seems improbable — apples, curry, turkey. It is, however, terrific and quite easy to make.

"Memories are like mulligatawny soup in a cheap restaurant. It is best not to stir them."

P. G. Wodehouse, British Author