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Mulligatawny soup


  • 10 cups chicken broth
  • 1 1/2 Tbsp curry powder
  • 5 cups chopped chicken, cooked
  • 3 cups celery root, riced or chopped finely
  • 1/4 cup apple cider or juice
  • 1 Tbsp Stevia
  • 1/2 cup sour cream
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste


  • Combine the broth, curry powder, turkey or chicken, celery root rice, and apple ci- der in a large soup pot.
  • Bring to a boil and simmer for 30 minutes.
  • Add the sweetener, sour cream, and fresh parsley and stir well.
  • Taste and season with salt and pepper as necessary.
  • Serve hot.
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