Low-Fat Mulligatawny Soup
Servings Prep Time
8people 20minutes
Cook Time
45minutes
Servings Prep Time
8people 20minutes
Cook Time
45minutes
Ingredients
  • 2 boneless/skinless chicken breastschopped into bite sized cubes
  • 1/4cup butter
  • 5cups low-sodium chicken stockpreferably homemade
  • 1 can coconut milk
  • 1 medium onionchopped
  • 1 clove garlicminced
  • 2 stalks celerychopped
  • 2 medium carrotschopped
  • 2tablespoons bell peppers*chopped
  • 1 1/2cups Granny Smith appleschopped (or other tart apples)
  • 1 1/2cups tomatoeschopped
  • 2tablespoons parsleyminced
  • 2tablespoons red lentils
  • 2tablespoons yellow split peas
  • 3/4cup brown rice
  • 1/2teaspoon salt
  • 1/2teaspoon fresh ground black pepper
  • 1/4teaspoon ground Ginger
  • 1/4teaspoon ground cumin
  • 1/2teaspoon ground turmeric
  • 1tablespoon curry powderor to taste
  • Pinch cayenne pepper
  • 1/2cup plain non-fat yogurt
Instructions
  1. Heat a large soup pot to medium high. Add the butter and the chicken, onion, garlic, celery, carrots and bell peppers, sautéing for two minutes.
  2. Add the curry, ginger, cumin, turmeric, cayenne, and tomatoes and sauté for another two minutes.
  3. Add the stock and bring to a boil. Add split peas, rice, parsley, apples, salt and pepper. Cover, reduce heat and simmer 30 minutes.
  4. Add the red lentils and coconut milk, cover and continue simmering another 15 minutes, or until the lentils are done.
  5. With a large ladle, scoop half of the soup into a blender and puree. Return to the soup pot and stir well, heating through.
  6. Stir in the yogurt and serve piping hot.
Recipe Notes

* The peppers are optional.

Consider investing in a spice grinder for dishes such as this. I find that my spices are much more pungent when freshly ground.