My mom used to make Mulligatawny Soup a few days after Thanksgiving each year once we were tired of eating turkey sandwiches. It’s a soup with Indian origins that is slightly spicy, hearty and perfect for winter. It’s a fantastic way to use up leftover turkey, but diced chicken (either breasts or thighs) would also work. It freezes well too, so if you have lots of turkey, double the recipe and freeze some for easy weeknight dinners.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Turkey Mulligatawny Soup

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Diets: Dairy Free, Gluten Free, Grain Free, Nut Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Whole30
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Ingredients

  • 1 tbsp olive oil
  • 1 onion finely diced
  • 1 carrot finely diced
  • 2 sticks celery finely diced
  • 1 apple cored and finely diced
  • 4 cloves garlic crushed
  • 4 cups chicken stock
  • 1 tbsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1 tsp garam masala
  • 1/2 tsp cinnamon
  • 1 can coconut milk
  • 3 cups cook cubed turkey (or chicken)
  • 3 1/2 cups cauliflower rice
  • 2 tbsp chopped cilantro (for garnish)

Instructions

  • Heat the olive oil in a pot on medium heat. Add in the onion and cook for 3 minutes until the onion begins to soften.
  • Add the diced carrot, celery, apple and garlic to the pan, season with salt and saute for 5 minutes until the carrot and apple begin to soften.
  • Pour in the chicken stock and spices and bring to a gentle simmer before adding in the coconut milk, diced turkey (or chicken) and cauliflower rice. Leave to simmer for 8 minutes before serving garnished with chopped cilantro.