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  • Writer's pictureRock Rousseau

Mulligatawny Indian Soup

Updated: Jan 19, 2020

Mulligatawny soup was invented centuries before anyone would even know what that meant. It hails from the early days of the British Raj in India. The name Mulligatawny means 'pepper water', and curry is the main ingredient that gives this incredible Indian soup such delicious flavor. This fragrant soup is abundantly spiced with vibrant flavor and is warm and comforting. Perfect for the winter months.

  • ½ cup chopped yellow onion

  • 2 stalks celery, chopped

  • 1 red jalapeño pepper, seeded and diced

  • 1 carrot, diced

  • ¼ cup butter or extra virgin olive oil

  • 2 bay leaves

  • 1 TBSN curry powder

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground turmeric

  • 4 cups chicken broth

  • ½ apple, cored and chopped

  • ¼ cup basmati rice

  • 1 skinless, boneless chicken breast - cut into bite-sized cubes

  • 3 TBSN minced garlic

  • 1 teaspoon dried thyme

  • ½ cup heavy cream, heated

  • 1/4 cup minced fresh cilantro


Slide and click the icon below to view ingredient alternatives that satisfy your dietary needs:


Large soup pot with cover, mixing spoon, sharp pairing knife, soup ladle. Prep: 20 min Cook: 60 min Ready: 80 min Serves: 6

1. Sauté butter, and add onions, celery, carrot, jalapeño, garlic in a large soup pot, over medium heat.

2. Add chicken and curry and sauté 5 more minutes until chicken is browned.

3. Add chicken stock and mix well. Turn heat to medium-high heat.

3. Add chopped apple, rice, remaining herbs and spices and bring to a boil.

4. Cover pot and simmer on low for 30 minutes until rice is cooked.

5. Add heavy cream and stir to mix. Allow to simmer 5 minutes.

6. Remove bay leaves. Serve soup warm and top with minced cilantro.

1 serving: Calories: 223

Total Fat: 15.8g Saturated Fat: 9.5g Cholesterol: 62mg Sodium: 734mg Potassium: 186mg Carbohydrates: 13.5g Fiber: 1.4g Sugar: 3g Protein: 6.9g

Reducing inflammation

Turmeric is the key here. This wonder spice has been used for centuries in Ayurvedic medicine to help treat inflammation, pain and rheumatoid arthritis. Scientific studies appear to support the idea that turmeric’s active ingredient curcumin is a powerful antioxidant and lowers levels of two inflammation-causing enzymes. Some experts even suggest its powers rival ibuprofen.

2. Fighting cancer

Again, that feisty little curcumin could help to prevent or treat cancers, including prostate, breast, skin and colon cancer.

A small study on patients with precancerous changes in different organs seemed to show that curcumin could stop these changes from developing into cancer. There’s also evidence that certain cancers are less common in countries where people eat curcumin daily over long periods

Other research indicates that curcumin could even kill existing cancer cells, possibly in conjunction with chemotherapy.

3. Combating Alzheimer’s disease

Because of curcumin’s powerful antioxidant properties, it’s thought to help prevent and treat diseases including Alzheimer’s, Parkinson’s and multiple sclerosis.

But turmeric also contains another chemical, turmerone, which could also help with these kinds of neurodegenerative conditions by stimulating stem cells to make new brain cells.

4. Boosting your bones

Some studies have suggested turmeric could increase bone regrowth, connectivity and repair. More research is needed but it could prove to be great news for osteoporosis sufferers.

Fruity, unoaked or lightly oaked Chardonnay


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