Weight Watchers Mulligatawny Soup

Weight Watchers Mulligatawny Soup

Weight Watchers Mulligatawny Soup


  • 2 teaspoons canola oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons curry powder
  • 5 cups reduced-sodium chicken broth
  • 2 Yukon Gold potatoes, peeled and diced (about 1½ cups)
  • 2 carrots, diced (about 1 cup)
  • 2 cups small cauliflower florets
  • ¾ pound skinless boneless chicken thighs, cut into ½-inch chunks
  • ¼ cup chopped fresh cilantro or flat-leaf parsley
  • 1 teaspoon garam masala
  • ¼ teaspoon salt
  • ¼ cup plain fat-free yogurt


  1. Heat the oil in a Dutch oven over medium heat. Add the onion and garlic; cook, stirring occasionally, until golden, 7–10 minutes. Add the curry powder and cook, stirring constantly, until fragrant, about 1 minute.
  2. Stir in the broth, potatoes, carrots, and cauliflower; bring to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes.
  3. Add the chicken, cilantro, garam masala, and salt; return to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 5 minutes. Serve with the yogurt.

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