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Vegetarian Mulligatawny Soup Recipe

Looking for an easy Vegetarian Mulligatawny soup recipe? Learn how to make Vegetarian Mulligatawny soup using healthy ingredients.


Submitted by phatkat

Makes 4 servings



Vegified version of this: http://www.deliciousmagazine.co.uk/recipes/mulligatawny-soup-2

Recipe Ingredients for Vegetarian Mulligatawny soup

2 tbsp Olive Oil
5 grams Butter
1 large Onions
2 stalk, large (11"-12" long) Celery
3 clove Garlic
1 cup Red Lentils
1 tablespoon Curry Paste
20 oz Vegetable Stock
400 grams Unico Passata, Cucina Fresca
100 grams Rice, White, Long-grain, Regular, Cooked
1 medium (3") Apples
1 tbsp Mango Chutney

Recipe Directions for Vegetarian Mulligatawny soup

  1. 1. Heat the oil and butter in the pan. Stir in the onion, celery and red pepper and cook for 8 minutes. Add the garlic and curry paste, and cook for a further minute.

  2. 2. Add the lentils to the pan, then pour over the tomatoes and stock. Bring to the boil and simmer for 20-25 minutes, until the lentils are tender. Add the rice, apple, chutney, and simmer for 3 minutes.

  3. 3. Serve immediately or cool and put into food bags. Freeze for up to 3 months. Defrost and reheat for 10-12 minutes, until piping hot. Garnish with fresh coriander and natural yogurt.

Categories

Main Dish

Nutrition Facts
Serving Size 424.6g
Amount Per Serving
Calories
370
Calories from Fat
98
% Daily Value*
Total Fat
10.9g
17%
Saturated Fat
3.1g
16%
Trans Fat
0.0g
Cholesterol
3mg
1%
Sodium
537mg
22%
Potassium
574mg
16%
Total Carbohydrates
55.9g
19%
Dietary Fiber
10.9g
44%
Sugars
13.8g
Protein
16.1g
Vitamin A 22% Vitamin C 11%
Calcium 7% Iron 26%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Very low in cholesterol
  • High in dietary fiber
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