Soup No. 3

Mulligatawny Soup  

Internet Inspiration Soup

Now it’s getting colder I trawled through the Internet for thick soups suitable for liquidising. As always do always check that the ingredients and consistencies are suitable for any diet or texture that have been recommended by your dietitian and speech and language therapist.


  • 1 skinless chicken breast, 
  • 1 small onion, chopped,  
  • ½ tbsp. of oil 
  • 1 medium potato, peeled and diced 
  • 1 small green bell pepper, seeded and diced 
  • ½ Granny Smith apple, peeled, cored and diced 
  • 1 can (15 oz.) cannelloni beans, rinsed and drained  
  • 1-1 ½ tbsp. curry powder 
  • 1 tsp. grated fresh ginger 
  • Cayenne pepper, to taste (optional) 
  • 3 tbsp. tomato paste 
  • ½ cup plain fat-free or low-fat yogurt 
  • 600ml vegetable stock 

Cooking Directions: 

  1. Place the chicken in a deep, large saucepan. Add the stock, beans, and the apple. Over medium-high heat, bring the liquid to a boil, reduce the heat, and simmer gently until the chicken is white in the centre, about 25 minutes.  Remove the chicken and cut into pieces. Puree the remaining mixture. 
  1. In a frying pan, heat the oil over medium-high heat. Sauté the onion and green pepper until soft, about 6 minutes. Mix in the curry powder, ginger and cayenne (optional) and heat until they are fragrant, about 1 minute. Add the pureed soup base, tomato paste and potato. Simmer until the potato is tender, about 15 minutes. 
  1. Add the yoghurt to taste. 

Tell us what you think

Let us know your most easy to swallow soups and other favourite recipes by sending them to us at: