Turkey Mulligatawny Soup Recipe
Turkey mulligatawny soup is a great way to use up turkey leftovers. Substitute rotisserie chicken if you don't have turkey. Tons of flavor in this dairy-free version! 238 calories and 2 Weight Watchers SP
Servings: 4 Servings
Calories: 238.1kcal
Ingredients
- 2 teaspoons olive oil
- ½ yellow onion chopped
- 2 large carrots cut into thin half-circles
- 2 large celery stalks chopped
- 1 medium Gala apple cored & diced
- 3 large garlic cloves minced
- 2 ½ teaspoons curry powder
- ¾ teaspoons dried thyme
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups small cauliflower florets
- 4 cups chicken broth
- ¾ pound chopped cooked turkey meat, skinless (about 3 cups) (about 2 c light meat and 1 c dark meat)
- ⅓ cup lite coconut milk
- 3 tablespoons minced flat-leaf parsley
Instructions
- Heat the olive oil in a large saucepan set over medium heat. Add the onion, carrots, celery and apple. Cook, stirring occasionally, until the vegetables are tenders, about 5 minutes.
- Add the garlic, curry powder, thyme, salt, cinnamon, nutmeg and cayenne (if using). Cook, stirring constantly, for 1 minute.
- Stir in the cauliflower, then add the chicken broth. Stir to combine. Increase the heat to medium-high and bring the mixture to a boil.
- Once boiling, reduce to a simmer. Cook until the cauliflower is tender when pierced with a fork, about 25 minutes.
- Stir in the turkey and coconut milk. Cook to heat, about 2 minutes.
- Stir in the parsley. Serve.
Notes
Weight Watchers Points: 2 (Freestyle SmartPoints), 6 (Points+)
Nutrition
Serving: 1.25Cups | Calories: 238.1kcal | Carbohydrates: 17.7g | Protein: 28.7g | Fat: 6.1g | Saturated Fat: 2.1g | Cholesterol: 17.7mg | Sodium: 833.3mg | Potassium: 700.6mg | Fiber: 4.9g | Sugar: 9.5g