Mulligatawny Soup (Low Fat)
Mulligatawny soup makes a great starter to any Desi meal, or a hearty lunchtime snack on its own. This low-fat version is healthy, and you can make a vegetarian version by leaving out the chicken.
  Serves:  4       Print   FavoriteLoading Add to My Favourites
Ingredients
  • 1 litre (2 pints) stock (chicken or vegetable)
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 carrot, finely diced
  • 1 chicken breast, cubed
  • 2 tbsp rice
  • A big pinch of dried curry leaves
  • 1 tsp garlic paste
  • ½ tsp fenugreek seeds
  • ½ tsp mustard seeds
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp turmeric
  • 4 cloves
  • 1 tsp oil
  • Salt
  • Pepper
Instructions
  1. Heat the oil in a pan and over a medium heat stir-fry the onion, celery and carrot for about 5 minutes.
  2. Add in the curry leaves, spices and garlic and stir-fry for another 5 minutes.
  3. Put the stock in a pan. Add in the stir-fry mixture, the rice and the chicken. Bring to the boil and simmer for 20 minutes.
  4. Season with salt and lots of black pepper, then serve.
Titli's Tips
Garnish with coriander and enjoy!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 189 9%
Calories from Fat 49
Total Fat 5.5g 8%
Saturated Fat 1.2g 6%
Unsaturated Fat 3.7g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 20.5g 6%
Dietary Fibre 2.1g 8%
Sugars 6.3g
Protein 14.2g 28%
Cholesterol 26.5mgs 8%
Percent Daily Values based on a 2,000 calorie diet.
October 7th, 2010 | Category: Indian/Pakistani, On A Diet, RAMADAN KAREEM!, Soups