Mulligatawny Soup Recipe

Introduction

Mulligatawny soup is a comforting, flavorful dish with roots in Indian and British cuisine. This vibrant soup combines warm spices, fresh vegetables, and a hint of fruitiness for a deliciously spiced meal perfect for chilly days.

Ingredients

• 20g butter
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 celery sticks, chopped
• 3 carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 2 garlic cloves, chopped
• 1 thumb-sized piece ginger, peeled and grated
• 1 eating apple, cored and chopped
• 1½-2 tbsp medium curry powder
• 1 tsp ground cumin
• ¼ tsp sweet smoked paprika
• 1.2l hot chicken stock
• 1 tbsp tomato purée
• 100g basmati rice
• 1 tbsp mango chutney
• ½ lemon, juiced
• ½ small bunch of coriander, shredded
• yogurt, to serve

Instructions

1. Step 1: Heat the butter and olive oil in a casserole dish over medium heat. Add the onion and celery with a pinch of salt, and cook for 10-12 minutes until softened and translucent.
2. Step 2: Stir in the carrots, parsnip, garlic, ginger, and apple, and cook for another minute to release their aromas.
3. Step 3: Add the curry powder, cumin, and smoked paprika, stirring well to coat the vegetables with the spices.
4. Step 4: Pour in the hot chicken stock and tomato purée, then season with salt and pepper to taste. Reduce the heat to low, cover, and simmer for 40 minutes.
5. Step 5: Meanwhile, rinse the basmati rice and cook it in boiling water for 10 minutes until tender. Drain and set aside.
6. Step 6: Use a blender to blitz the soup until smooth and creamy. Return it to the pot.
7. Step 7: Stir the cooked rice, mango chutney, lemon juice, and half the shredded coriander into the soup. Adjust seasoning if needed.
8. Step 8: Ladle the soup into bowls and garnish with the remaining coriander and a dollop of yogurt before serving.

Tips & Variations

• For a vegetarian version, replace chicken stock with vegetable stock and omit any meat additions.
• Add cooked shredded chicken for extra protein and heartiness.
• Use coconut milk instead of yogurt for a creamier, dairy-free garnish.
• If you prefer a chunkier soup, blend only half of the soup and mix it back with the rest.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the soup has thickened. It’s best enjoyed fresh but keeps well chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, Mulligatawny soup tastes great when made a day ahead as the flavors have time to meld. Just reheat gently before serving.

Is it possible to freeze Mulligatawny soup?

Yes, you can freeze this soup for up to 2 months. Freeze before adding the yogurt garnish. Thaw overnight in the refrigerator and reheat thoroughly before serving.

Mulligatawny Soup Recipe

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★★★★★

4.5 from 182 reviews

• Author: Ben
• Total Time: 65 minutes
• Yield: 4 servings 1x

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Description

Mulligatawny soup is a flavorful, spiced Anglo-Indian soup made with a medley of vegetables, tender basmati rice, and aromatic curry spices, simmered in rich chicken stock and finished with tangy mango chutney and fresh coriander. This comforting soup combines the warmth of curry powder with the sweetness of apple and the freshness of lemon, perfect for a hearty and warming meal.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 20g butter
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 celery sticks, chopped
• 3 carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 2 garlic cloves, chopped
• 1 thumb-sized piece ginger, peeled and grated
• 1 eating apple, cored and chopped

Spices and Seasonings

• 1½–2 tbsp medium curry powder
• 1 tsp ground cumin
• ¼ tsp sweet smoked paprika
• Salt, to taste

Liquids and Base

• 1.2l hot chicken stock
• 1 tbsp tomato purée

Grains and Finishes

• 100g basmati rice
• 1 tbsp mango chutney
• ½ lemon, juiced
• ½ small bunch of coriander, shredded
• Yogurt, to serve

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Instructions

1. Sauté the base aromatics: Heat the butter and olive oil in a casserole dish over medium heat. Add the finely chopped onion and chopped celery with a pinch of salt. Cook for 10-12 minutes, stirring occasionally, until the vegetables are softened and translucent.
2. Add vegetables and spices: Stir in the chopped carrots, parsnip, garlic, ginger, and apple. Cook for an additional 1 minute to release their flavors. Then, add the medium curry powder, ground cumin, and sweet smoked paprika, stirring to coat the vegetables evenly with the spices.
3. Add stock and simmer: Pour in the hot chicken stock and add the tomato purée. Season with salt to taste. Reduce the heat to low, cover the casserole dish, and let the soup simmer gently for 40 minutes to allow the flavors to meld and vegetables to become tender.
4. Cook the rice: While the soup simmers, rinse the basmati rice under cold water to remove excess starch. Boil the rice in a separate pot of boiling water for 10 minutes until just tender. Drain the rice well.
5. Blend the soup: After the soup has simmered, use a blender to blitz it until smooth and creamy in texture.
6. Combine rice and seasonings: Stir the cooked and drained rice into the blended soup along with the mango chutney, lemon juice, and half of the shredded coriander. Taste and adjust seasoning if necessary.
7. Serve: Ladle the mulligatawny soup into bowls. Garnish with the remaining coriander and a dollop of yogurt to add creaminess and freshness. Serve hot and enjoy.

Notes

• For a vegetarian version, replace chicken stock with vegetable stock and omit yogurt or use a plant-based alternative.
• Adjust the amount of curry powder to control the soup’s spiciness.
• Blending the soup completely smooth creates a silky texture, but you can blend partially for a chunkier consistency.
• Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
• Serve with warm naan bread or crusty rolls for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Anglo-Indian

Keywords: Mulligatawny soup, curry soup, spiced soup, basmati rice soup, Indian-inspired soup, comfort food soup