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Gluten-Free Mulligatawny Soup Recipe

By: Gillian on May 2, 2012

Mulligatawny is a hearty Anglo-Indian meat and rice soup flavored with curry. The name is derived from Tamil, “Milagu tanni” which means “pepper water”. This gluten-free soup recipe is a great way to use up leftover cooked chicken, beef or lamb.

1 Tbs vegetable oil
1 carrot, peeled and diced
1 onion, peeled and diced
2 sticks of celery, diced
1/2 green bell pepper, seeded and chopped
2 tomatoes, peeled and chopped
1 apple, peeled and diced
4 cups beef stock (gluten-free)
1 Tbs curry powder (gluten-free)
1 Tbs fresh parsley, finely chopped
Sugar, salt and pepper
4 Tbs cornstarch
2/3 cups milk
6 oz cold cooked chicken, beef or lamb, cut into bite-size pieces
1/2 cup cooked rice

Gluten-Free Mulligatawny Soup RecipeIn a medium saucepan, heat the vegetable oil over medium heat and add the vegetables and apple; cook for 5 minutes. Add the stock, curry and parsley; adjust seasoning to taste with sugar, salt and pepper. Mix the cornstarch into the milk to a smooth consistency; stir in a little of the soup and add the mixture to the saucepan. Stir in the meat and cooked rice. Bring to a boil with continued stirring until the soup thickens. Cook for another 2-3 minutes. Before serving, adjust seasoning as needed.

4 servings

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