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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Spice it Up: Mix in the medium curry powder, ground cumin, and sweet smoked paprika evenly to coat the vegetables.
- 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.
- 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.
- Blend the Soup: Remove the soup from heat and carefully blitz it using a blender until smooth and creamy in texture.
- 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.
- 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
