Mulligatawny Soup Recipe

Introduction

Mulligatawny soup is a comforting, flavorful dish with a wonderful blend of spices, vegetables, and a hint of fruitiness from apple and mango chutney. This hearty soup is perfect for a cozy meal that warms you from the inside out.

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 fry gently for 10-12 minutes until softened and translucent.
2. Step 2: Stir in the carrots, parsnip, garlic, ginger, and apple. Cook for 1 minute to release the 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 add the tomato purée. Season with salt and pepper to taste. Bring to a simmer, then cover and cook gently for 40 minutes.
5. Step 5: Meanwhile, rinse the basmati rice and cook it in boiling water for about 10 minutes until tender. Drain and set aside.
6. Step 6: Use a blender to blitz the soup until smooth and creamy.
7. Step 7: Stir the cooked rice, mango chutney, lemon juice, and half of the shredded coriander through 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 option, substitute chicken stock with vegetable stock.
• Add cooked chicken pieces or cooked lentils for extra protein and texture.
• Use Greek yogurt for a creamier topping or swap it for coconut yogurt for a dairy-free option.
• Adjust the curry powder amount to tailor the spice level to your taste.
• To deepen the flavor, toast the spices briefly in the oil before adding the vegetables.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even warming. The rice may absorb liquid over time, so add a splash of stock or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Mulligatawny soup ahead of time?

Yes, this soup tastes even better after the flavors have had time to meld. Prepare it a day in advance, then reheat gently before serving.

Is basmati rice the only rice option?

Basmati rice is traditional and works well because of its fragrance and texture, but you can use jasmine rice or any long-grain rice you have on hand.

Mulligatawny Soup Recipe

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★★★★★

4.4 from 412 reviews

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

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Description

A flavorful and comforting Mulligatawny soup combining a blend of aromatic spices, vegetables, apple, and rice in a creamy curry-infused chicken broth, garnished with fresh coriander and yogurt for a perfect balance of warmth and zest.

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Ingredients

Scale 1x2x3x

Base 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

Spices & Flavorings

• 1½–2 tbsp medium curry powder
• 1 tsp ground cumin
• ¼ tsp sweet smoked paprika
• 1 tbsp tomato purée
• 1 tbsp mango chutney
• ½ lemon, juiced

Liquids & Garnishes

• 1.2l hot chicken stock
• 100g basmati rice
• ½ small bunch of coriander, shredded
• yogurt, to serve

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Instructions

1. Sauté Vegetables: 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 and cook for 10-12 minutes until softened and translucent.
2. Add Root Vegetables and Aromatics: Stir in the chopped carrots, parsnip, garlic, grated ginger, and chopped apple. Cook for 1 more minute, allowing the flavors to combine.
3. Spice it Up: Mix in the medium curry powder, ground cumin, and sweet smoked paprika evenly to coat the vegetables.
4. Add Stock and Simmer: Pour in the hot chicken stock and tomato purée. Season to taste with salt and pepper. Reduce the heat to low, cover the casserole dish, and let the soup simmer gently for 40 minutes to develop deep flavors.
5. Cook the Rice: While the soup simmers, rinse the basmati rice under cold water to remove excess starch. Boil the rice in water for about 10 minutes until tender, then drain.
6. Blend the Soup: Remove the soup from heat and carefully blitz it using a blender until smooth and creamy in texture.
7. Combine Rice and Final Flavorings: Stir the cooked rice into the blended soup along with the mango chutney, lemon juice, and half of the shredded coriander. Adjust seasoning as needed.
8. Serve: Ladle the soup into bowls and garnish with the remaining coriander and a dollop of yogurt for a creamy finish.

Notes

• Use medium curry powder for a balanced spice level suitable for most palates.
• Rinsing the rice before cooking helps prevent clumping and ensures a fluffy texture in the soup.
• The apple adds natural sweetness and balances the heat of the spices.
• Adjust the consistency by adding more stock or water if the soup is too thick after blending.
• Yogurt topping adds a cooling element that complements the warm spices.

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

Keywords: Mulligatawny soup, curry soup, Indian soup, chicken soup, creamy soup, spiced soup, comfort food, basmati rice soup