Mulligatawny Soup

This recipe was adapted from:

This is my absolute favourite soup to make. It’s simple, delicious and filling. This soup is also really low in calories if you use oil instead of butter, and milk instead of heavy cream (last I counted it was less than 400 calories per serving with the substitutions).

Servings: 6 (this recipe is doubled from the original)


  • 1/4 cup (57g) butter + 1/4 cup oil (or for full flavour, 1/2 cup butter)
  • 1 large onion, chopped
  • Half a celery bunch (5-6 stalks)
  • 2 large carrots
  • 1 package of white button mushrooms (500g/8oz)
  • 3 tbps flour
  • 3 tsp curry powder
  • 8 cups (2L) chicken broth
  • 1 apple, sliced thinly
  • 1/2 cup white rice
  • 2 chicken breasts, cubed
  • 2 pinches of dried thyme
  • salt to taste
  • ground black pepper to taste
  • 1 cup heavy cream (or 2 cup milk)


  1. Melt the butter in a big pot and saut√© the onion, celery, carrots and mushrooms until they’re soft enough to break with a wooden spoon.
  2. Add flour and curry to the pot and mix until combined (careful not to stick to the bottom of the pot) (1-2 mins).
  3. Add chicken stock. Bring to a boil, then simmer on low for 30mins, occasionally stirring to make sure nothing sticks to the bottom of the pot.
  4. Add apple, rice, chicken, thyme, salt, pepper and simmer until the rice is cooked (~15-20mins), stir occasionally to make sure nothing sticks to the bottom.
  5. Once ready, turn off the heat and pour in the heavy cream or milk.


  • This soup tastes even better the next day! Something magical happens in the fridge overnight that makes all the flavours come together beautifully.
  • The soup may get thicker overnight to become more like a “chowder” rather than a runny soup (which is what I prefer anyway).
  • Don’t overdo the thyme. 1 pinch is enough for the whole pot. Trust me.
  • I personally don’t enjoy eating bits of cooked apple, so the thinner and smaller you slice it, the easier it dissolves in the soup.
  • I’m a fan of cooking for a week so I make massive portions. This soup will make about 6 servings. It keeps well in the fridge throughout the week.


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