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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Blend the soup: After the soup has simmered, use a blender to blitz it until smooth and creamy in texture.
- 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.
- 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
