Ingredients for Bertha's Mullitgatawny Soup
- 1 medium chopped onion
- 2 tablespoons of butter
- 1 chopped carrot
- 1 chopped celery stalk
- 1/2 chopped green bell pepper
- 1 medium diced apple
- 1.5 pounds of cooked chicken
- not found in recipe
- 1 teaspoon curry powder
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- not found in recipe
- not found in recipe
- not found in recipe (chicken broth used instead)
- 1 can (14.5 oz) diced tomatoes (undrained)
- salt and pepper to taste
- 4 cups of chicken broth
- 1/2 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup of coconut milk
- fresh cilantro (optional)
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How to Make Bertha's Mullitgatawny Soup
- Melt 2 tablespoons of butter in a large Dutch oven over medium heat. Add 1 medium chopped onion and sauté until softened, about 5 minutes.
- Add 1 chopped carrot, 1 chopped celery stalk, 1/2 chopped green bell pepper, and 1 medium diced apple. Cook for another 5 minutes, stirring occasionally.
- Stir in 1.5 pounds of cooked chicken, cut into bite-sized pieces.
- Gradually whisk in 4 cups of chicken broth, 1 can (14.5 oz) diced tomatoes (undrained), 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1/4 teaspoon cumin, 1/4 teaspoon cayenne pepper (optional), and 1/2 cup of coconut milk.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste before serving. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
20g
Fat
26g
Carbs
5g
