Tom's Mulligatawny Soup

Tom's Mulligatawny Soup

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"Literally translated, 'Mulligatawny' means 'fire water.' Although it's not spicy, you can adjust the curry to your desired hotness."
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55 m servings 67 cals
Serving size has been adjusted!

Original recipe yields 25 servings



  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Melt margarine in a stockpot over medium heat. Cook and stir apples, celery, onion, carrot, and bell pepper in melted margarine until tender, about 5 minutes.
  2. Stir flour, curry powder, salt, and black pepper into the vegetable mixture. Pour chicken stock over the mixture; add tomatoes and cloves. Add the diced chicken and parsley; bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until the chicken is cooked through, about 30 minutes.



Great flavor, warms body & soul! Quick to put together. I did omit the salt and made it gluten free by substituting 4 T. potato starch for the flour(didn't thicken it much so add more if you wan...

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