Bold and Nourishing Mulligatawny Soup

Why Make This Recipe

Mulligatawny soup is a warm and flavorful dish, perfect for cold winter days. This soup combines comforting ingredients that not only taste great but also nourish your body. The blend of spices and fresh vegetables makes it a hearty choice for lunch or dinner. Adding chicken or coconut milk creates a rich and satisfying meal that everyone will enjoy.

How to Make Mulligatawny Soup

Ingredients:

• 1 tablespoon butter or oil
• 1 small onion, chopped
• 1 carrot, diced
• 1 stalk celery, diced
• 1 apple, peeled and chopped
• 1 clove garlic, minced
• 1 teaspoon curry powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 4 cups chicken or vegetable broth
• 1/4 cup white rice
• 1 cup cooked chicken, shredded (optional)
• 1/2 cup coconut milk or heavy cream
• Juice of half a lemon
• Fresh parsley or cilantro, for garnish

Directions:

1. Melt butter in a large pot over medium heat. Add the onion, carrot, and celery. Cook for 5–6 minutes until softened.
2. Add the garlic and cook for 1 more minute.
3. Stir in the curry powder, cinnamon, nutmeg, salt, and pepper. Toast for 30 seconds until fragrant.
4. Stir in the chopped apple and pour in the broth. Bring to a gentle boil.
5. Add the rice, reduce the heat, and simmer uncovered for 20 minutes, until rice and vegetables are tender.
6. Use an immersion blender to puree part of the soup for creaminess, or leave it chunky for a rustic style.
7. Stir in the chicken (if using), coconut milk or cream, and lemon juice. Simmer for 5 more minutes.
8. Ladle into bowls, garnish with parsley or cilantro, and serve hot with naan or crusty bread.

How to Serve Mulligatawny Soup

Serve mulligatawny soup hot in bowls. You can add a sprinkle of fresh parsley or cilantro on top for a beautiful finish. This soup pairs well with naan bread or a slice of crusty bread, making it a complete meal. Enjoy it with friends and family for a warm and cozy gathering.

How to Store Mulligatawny Soup

To store leftovers, let the soup cool completely. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months. When you are ready to eat, simply reheat on the stove or in the microwave until hot.

Tips to Make Mulligatawny Soup

• For a thicker soup, blend more of the mixture until your desired consistency is reached.
• If you want to make the soup vegetarian, skip the chicken and use vegetable broth.
• Feel free to add other vegetables like spinach or bell peppers for extra nutrition.

Variation

You can customize mulligatawny soup by adding lentils for a different texture or using different fruits like pears instead of apples. For a spicy kick, consider adding some red chili flakes.

FAQs

Can I make mulligatawny soup in advance?
Yes, you can prepare the soup a day ahead. The flavors will deepen overnight, making it even more delicious.

Is mulligatawny soup gluten-free?
Yes, this soup can be gluten-free if you use gluten-free broth and rice.

Can I use other types of meat?
Yes! You can use turkey or even shrimp as an alternative to chicken for a different taste.

Mulligatawny Soup

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A warm and flavorful mulligatawny soup that combines spices and fresh vegetables, making it a hearty choice for lunch or dinner.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 tablespoon butter or oil
• 1 small onion, chopped
• 1 carrot, diced
• 1 stalk celery, diced
• 1 apple, peeled and chopped
• 1 clove garlic, minced
• 1 teaspoon curry powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 4 cups chicken or vegetable broth
• 1/4 cup white rice
• 1 cup cooked chicken, shredded (optional)
• 1/2 cup coconut milk or heavy cream
• Juice of half a lemon
• Fresh parsley or cilantro, for garnish

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Instructions

1. Melt butter in a large pot over medium heat. Add the onion, carrot, and celery. Cook for 5–6 minutes until softened.
2. Add the garlic and cook for 1 more minute.
3. Stir in the curry powder, cinnamon, nutmeg, salt, and pepper. Toast for 30 seconds until fragrant.
4. Stir in the chopped apple and pour in the broth. Bring to a gentle boil.
5. Add the rice, reduce the heat, and simmer uncovered for 20 minutes, until rice and vegetables are tender.
6. Use an immersion blender to puree part of the soup for creaminess, or leave it chunky for a rustic style.
7. Stir in the chicken (if using), coconut milk or cream, and lemon juice. Simmer for 5 more minutes.
8. Ladle into bowls, garnish with parsley or cilantro, and serve hot with naan or crusty bread.

Notes

For a thicker soup, blend more of the mixture until your desired consistency is reached. Skip the chicken and use vegetable broth for a vegetarian option.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Indian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 10g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 30mg