Soups & Stews
Mulligatawny soup
Mulligatawny is a spicy soup with curry, apple and vegetables - hearty, slightly creamy and surprisingly suitable for everyday use. With or without chicken, depending on what's in the fridge. Not a restaurant recipe, but an honest pot for cool evenings.
Timing
- Preparation: approx. 15 minutes
- Cooking time: approx. 25 minutes
- Total: approx. 40 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 280 kcal
- Protein
- ≈ 3.1 g
- Carbohydrates
- ≈ 12.3 g
- Fat
- ≈ 23.8 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 apple · ≈ 150.0 g
- 1 onion · ≈ 100.0 g
- 1 carrot · ≈ 80.0 g
- 1 stick of celery · ≈ 40.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 2 tbsp oil or butter · ≈ 27.3 g
- 1 tbsp flour · ≈ 10.0 g
- 1 tbsp curry paste or 2 tsp curry powder · ≈ 15.0 g
- 1 liter chicken or vegetable broth · ≈ 1000 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g chicken breast fillet, optional
- 1 apple
- 1 onion
- 1 carrot
- 1 stick of celery
- 2 cloves of garlic
- 1 tbsp curry paste or 2 tsp curry powder
- 1 liter chicken or vegetable broth
- 200 ml cream or coconut milk
- 2 tbsp oil or butter
- 1 tbsp flour
- Salt
- pepper
- optional: 1 teaspoon ginger, grated
- optional: parsley or coriander
Instructions
- Peel and dice vegetables, core apples and cut into cubes.
- If using: Cut the chicken into small cubes, fry all over in oil and set aside - it will cook in the soup.
- Sauté the onion, carrot and celery in the pot for 4-5 minutes.
- Briefly roast the garlic, ginger and curry.
- Sprinkle in flour and sauté briefly.
- Slowly pour in the broth and let everything simmer for 10 minutes.
- Add the apple and optionally the browned chicken and simmer for another 10 minutes until the meat is cooked through.
- Stir in cream or coconut milk, season with salt and pepper and serve.
