Nutritional Info

Nutrition Facts

Serving Size 1 (319g)

Calories 251
Calories from Fat 195 (78%)
Amount Per Serving %DIV
Total Fat 21.6g 33%
Saturated Fat 14.2g 71%
Monounsaturated Fat 6.5g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 74.9mg 25%
Sodium 548.3mg 24%
Potassium 590.3mg 13%
Total Carbohydrate 6.6g 2%
Dietary Fiber 0.9g 4%
Sugars 2.6g
Protein 6.3g 13%

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Recipe Description
Mulligatawny was such a favorite with the British colonials in India that it quickly became incorporated into the native cuisine back home. The word "mulligatawny" comes from milakutanni, meaning pepper water. As it is a soup that is both spicy and filling, serve it before something light.
Prep time
3 hr 20 min
Cook time
32 min
Ready In
3 hr 52 min


Serves Tool

Serves To:USMetric
1   apple
1   cucumber
2 Cup(c)  heavy cream
2 Tablespoon(T)  curry powder
6 Cup(c)  chicken stock
2   medium onions, chopped
2 Ounce(oz)  butter


Melt the butter in a good sized saucepan. Add the onion and allow it to brown before adding the chicken stock and the curry powder. Bring the mixture to a boil, cover and simmer for 20 minutes. Strain and allow the soup to cool a little before adding 1 cup of the cream. Chill in the refrigerator for at least 3 hours. Before serving, peel the cucumber and apple and dice them in to small squares. Add the remaining cup of cream to the soup and sprinkle the cucumber and apple over the top.

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