Saturday, January 9, 2016

Slow Cooker Mulligatawny Soup

Sometimes I worry about my husband getting homesick and missing England.  He always seems very happy with our little life back in Maine with my family but I know how hard it can be.  Little reminders of home used to make me so happy.  I loved when my parents would send me decent peanut butter, pumpkin, and iced tea.  They would always remind me of home and bring back memories of my childhood.

That's why I decided to make a classic English soup for our dinner tonight.  I was feeling like I should treat my wonderful husband after he had been working on completing a few projects that we had left before winter.  Well, I was feeling kind until he started freaking me out with the new robotic spider he made with the biggest little. They both thought it was hilarious to sneak up on me with the robot spider and have it climb my books.  The bullies!  The soup recipe might not have been made if he had played around with the spider earlier.

Mulligatawny soup is a traditional soup that the English made with the flavors of India.  It normally uses coconut milk or heavy cream.  I substituted this by topping it with Greek yoghurt  I also used a 'hot' curry paste but feel free to use a mild or medium version if you don't like things spicy. You can also easily make it vegetarian by substituting the beef with lentils.  

We enjoyed this served with a tablespoon of 0% Greek Yoghurt (0 SP) and a mini-naan (6 SP) for a complete and very filling dinner.  Feel free to freeze this soup for up to 3 months.  

Slow Cooker Mulligatawny Soup
Servings: 6 ★ Size: 1 generous cup ★ Points Plus 10 ★ Smart Points 5 ★ Calories: 386 ★ Total Fat: 16 g ★ Saturated Fat: 5 g ★ Protein: 18 g ★ Carbohydrates: 42 g ★ 

Fiber: 6 g ★ Sugars: 20 g ★ Sodium: 816 mg ★ Cholesterol: 67 mg


· 1 lb stew beef, lean
· 1 large onion, diced

· 2 red peppers, diced
· 28 ounce canned tomatoes, crushed
· 1 tablespoon garlic, minced
· 3 tablespoons curry paste, hot
· 2 cups beef stock, low-sodium
· 1/2 cup rice
· 2 apples, grated
· 4 tablespoons mango chutney


1. In a slow cooker combine the beef, onion, peppers, tomatoes, garlic, curry paste, and beef stock.  Cover and cook on 'low' for 6 hours.

2.  Half an hour before serving add the rice.  Cook on 'high' for 30 minutes.  Add the grated apples and chutney in the last 5 minutes.  Serve topped with 0% Greek yoghurt and cilantro.  Mini-naans are an excellent accompaniment for dipping!


  1. Hi I made this and we loved it! Had it for lunch the next day! Thanks for the recipe xx

    1. I'm so glad that you enjoyed it! It's one of my husband's favorite dinners.