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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
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Soups
Cuisine: Indian
Keyword: Dairy Free, Mulligatawny soup
Servings: 4 Servings
Calories: 238.1kcal



  • 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.


Weight Watchers Points: 2 (Freestyle SmartPoints), 6 (Points+)


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