Best 20 Mulligatawny Soup Recipes

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Mulligatawny soup is a delightful and flavorful soup with an array of textures and spices. This hearty and satisfying soup is a delightful blend of aromatic spices, creamy coconut milk, and tender chunks of chicken (or lamb/vegetables for vegetarians) simmered in a rich and delicious broth. Its origins can be traced back to South India, where it was traditionally made with a variety of lentils, vegetables, and spices. Over time, it has evolved into a popular dish enjoyed around the world, with variations that incorporate different ingredients and cooking techniques. Whether you prefer a classic version or a more contemporary interpretation, there is a mulligatawny soup recipe that is sure to tantalize your taste buds and warm your soul.

Here are our top 20 tried and tested recipes!

MULLIGATAWNY SOUP I



Mulligatawny Soup I image

The name Mulligatawny means 'pepper water', and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago.

Provided by L. Peter

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

½ cup chopped onion
2 stalks celery, chopped
1 carrot, diced
¼ cup butter
1 ½ tablespoons all-purpose flour
1 ½ teaspoons curry powder
4 cups chicken broth
½ apple, cored and chopped
¼ cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
½ cup heavy cream, heated

Steps:

  • Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
  • Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
  • When serving, add hot cream.

Nutrition Facts : Calories 222.8 calories, Carbohydrate 13.5 g, Cholesterol 62.2 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 9.5 g, Sodium 733.9 mg, Sugar 3.2 g

MULLIGATAWNY SOUP



Mulligatawny Soup image

One taste of this traditional curry-flavored soup, and folks will know it didn't come from a can! This soup fills the kitchen with a wonderful aroma while it's simmering.

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 16

1 medium tart apple, peeled and diced
1/4 cup each chopped carrot, celery and onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground mace
6 cups chicken or turkey broth
1 cup cubed cooked chicken or turkey
1 medium tomato, peeled, seeded and chopped
1/2 cup chopped green pepper
2 whole cloves
1 tablespoon minced fresh parsley
1 cup cooked rice

Steps:

  • In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth. , Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves.

Nutrition Facts : Calories 160 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 925mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

MULLIGATAWNY SOUP



Mulligatawny Soup image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup diced onions
4 to 6 carrots, diced
4 celery stalks, diced
1/2 cup butter
3 tablespoons all-purpose flour
4 teaspoons curry powder
8 cups chicken stock
2 Granny Smith apples, peeled, cored and diced
1 cup cooked white rice
1 cup cooked diced chicken
1 teaspoon salt
1/4 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 cup cream, hot

Steps:

  • In a large stockpot, over medium, add the onions, carrots, celery stalks and butter. Cook until tender, but do not burn them. Stir in the flour and curry and cook for 3 minutes. Pour in 8 cups of chicken stock and let simmer for 30 minutes. Then add in the remaining ingredients, except the hot cream. Let simmer for 15 minutes and then add in 1 cup hot cream. Ladle into serving bowls and serve.

CHICKEN MULLIGATAWNY SOUP



Chicken Mulligatawny Soup image

The list of ingredients is long, but don't let that intimidate you! It's actually quite easy to make. You can find the more exotic ingredients at Asian markets, natural food markets, or the Asian section of well-stocked grocery stores. This soup tastes best when made 24 hours before eating.

Provided by Lux

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 59m

Yield 8

Number Of Ingredients 19

1 Granny Smith apple, finely chopped
1 small onion, finely chopped
2 stalks celery, finely chopped
1 carrot, finely chopped
1 jalapeno pepper, finely chopped, or more to taste
3 tablespoons minced ginger
2 tablespoons curry powder
3 cloves garlic, minced
½ teaspoon garam masala
½ teaspoon red pepper flakes
2 tablespoons olive oil
4 cups chicken broth
1 cup seeded and chopped tomatoes
2 skinless, boneless chicken breast halves
1 (14 ounce) can coconut milk
2 cups fresh spinach
¼ cup chopped cilantro, or to taste
3 cups cooked jasmine rice
1 lime, cut into wedges

Steps:

  • Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
  • Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
  • Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 26.7 g, Cholesterol 19.8 mg, Fat 15.5 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 10.1 g, Sodium 626.7 mg, Sugar 4.2 g

MULLIGATAWNY SOUP II



Mulligatawny Soup II image

Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well.

Provided by MC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 6

Number Of Ingredients 21

1 tablespoon ghee (clarified butter), or vegetable oil
1 onion, chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
2 green chile peppers, chopped
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 teaspoons ground coriander seed
1 ½ teaspoons ground cumin
1 teaspoon ground turmeric
4 pods cardamom, bruised
1 tablespoon chopped fresh curry
1 carrot, chopped
1 apple - peeled, cored, and chopped
1 large potato, peeled and diced
1 cup Masoor dhal (red lentils), rinsed, drained
8 cups chicken broth
1 tablespoon tamarind concentrate
1 tablespoon lemon juice
2 cups coconut milk
2 tablespoons chopped fresh cilantro

Steps:

  • Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
  • Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
  • Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

Nutrition Facts : Calories 404.1 calories, Carbohydrate 43.8 g, Cholesterol 5.5 mg, Fat 22 g, Fiber 13.9 g, Protein 12.4 g, SaturatedFat 18.3 g, Sodium 29 mg, Sugar 5.7 g

VEGETARIAN MULLIGATAWNY SOUP



Vegetarian Mulligatawny Soup image

A quick and tasty vegetarian version of the popular Indian mulligatawny soup. Use prepared curry powder and peeled baby carrots to cut down on prep time. Excellent with naan (Indian flatbread) or served over rice.

Provided by EKG

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

2 tablespoons ghee
1 large onion, chopped
5 cloves garlic, minced
4 tablespoons curry powder
6 cups vegetable broth, or more as needed
4 baby potatoes, diced
1 ½ cups red lentils
½ pound peeled baby carrots
1 (14 ounce) can coconut milk
4 tablespoons lemon juice
4 tablespoons chopped fresh cilantro
2 tablespoons tamarind concentrate

Steps:

  • Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots and bring to a simmer. Cook until carrots are tender, 15 to 20 minutes.
  • Remove from heat and puree soup with an immersion blender until smooth.
  • Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Stir until heated through, 3 to 5 minutes.

Nutrition Facts : Calories 342.1 calories, Carbohydrate 42 g, Cholesterol 8.2 mg, Fat 14.9 g, Fiber 15.6 g, Protein 12.9 g, SaturatedFat 11.4 g, Sodium 381.6 mg, Sugar 5.8 g

CHICKEN COCONUT CURRY SOUP - A.K.A. EASY MULLIGATAWNY!



Chicken Coconut Curry Soup - A.k.a. Easy Mulligatawny! image

This is my absolute favorite soup of all time. I've made it for friends and family from Europe to the Caribbean, haven't met anyone who could pass it up! This recipe is based on a soup I tried at an Indian restaurant in Montreal about 5 years back. It was soooo delicious and creamy. I have no idea how they made theirs, but my take is really, really close and super easy.

Provided by MTLcook

Categories     Chicken Breast

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

1 whole boneless skinless chicken breast, and cut into 1 inch cubes
3 cups potatoes, peeled and diced (about 5 medium sized potatoes)
2 cups carrots, peeled and diced (about 2 large or 3 medium carrots)
1 cup onion, peeled and diced (about 1 large onion)
3 tablespoons curry powder
2 tablespoons freshly grated gingerroot
2 tablespoons freshly grated garlic
1 teaspoon ground cumin
2 chicken stock cubes
2 liters water
1 (15 ounce) can coconut milk
1 teaspoon salt (adjust according to taste)
1/2 teaspoon fresh ground pepper (adjust according to taste)

Steps:

  • In a large pot add water, chicken stock cubes, salt pepper. Bring to a boil.
  • Add chicken, reduce to medium heat. Let simmer about 10 minutes.
  • Add potatoes, carrots, onions. Let simmer about 20 minutes.
  • Add curry powder, ginger, garlic, salt & pepper. Reduce to low heat. Let simmer about 10 minutes.
  • Once the potatoes are fully tender, remove from heat and add coconut milk.
  • Puree with hand blender.
  • Serve with Basmati rice and enjoy!
  • *** Notes: 1. Try not to substitute the fresh ginger or garlic for powdered or paste. This will really alter the overall taste (and not in a good way.). 2. Shake the can of coconut milk before using. Most of the coconut flavor is in the bits that settle at the bottom of the can. 3. You can add chilli powder to make this spicier. It really depends on how hot the curry powder you use is. I usually use a blend of very hot Madras curry powder and very mild Caribbean curry powder.

MULLIGATAWNY SOUP



Mulligatawny Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 first-course servings

Number Of Ingredients 16

4 tablespoons unsalted butter
1 large Spanish onion, chopped
6 cloves garlic, finely chopped
3 tablespoons finely chopped peeled, fresh ginger
1/2 jalapeno, stemmed, seeded, and chopped
1 tablespoon ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/4 cup all-purpose flour
1 3/4 cups red or pink lentils
9 cups chicken broth, homemade or low-sodium canned
3 tablespoons minced fresh coriander (cilantro) leaves, plus 12 sprigs
1 cup unsweetened canned coconut milk
1/4 cup freshly squeezed lemon juice, plus lemon wedges for garnish
2 teaspoons kosher salt
Freshly ground pepper

Steps:

  • Heat the butter in a large pot over medium-high heat. Add the onion, garlic, ginger, and jalapeno and cook, stirring, until browned, about 12 minutes. Lower the heat to medium, stir in the coriander, cumin, and turmeric, cook until fragrant, stirring, for 45 seconds. Stir in the flour and cook for 1 minute more.
  • Pour in the broth and bring to a boil while whisking constantly. Add the lentils to the thickened broth, lower the heat, and simmer, covered, until very tender, about 45 minutes. Remove from the heat and allow to cool.
  • When the lentil mixture has cooled, stir in the cilantro. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and reheat over medium heat.
  • Whisk the coconut milk, lemon juice, salt, and season with pepper to taste. Divide among warm soup bowls and garnish with the coriander sprigs. Serve immediately with the lemon wedges.
  • Cook's Note: If making the soup in advance, adjust it's consistency when re-heating with water or broth, since it has a tendency to thicken as it sits.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

SLOW-COOKER CHICKEN MULLIGATAWNY SOUP RECIPE - (4.1/5)



Slow-Cooker Chicken Mulligatawny Soup Recipe - (4.1/5) image

Provided by 1buttons

Number Of Ingredients 19

3 tablespoons unsalted butter
2 onions, chopped
4 carrots, peeled and cut into 1/2-inch pieces
1 celery rib, minced
1 1/2 tablespoons fresh ginger, grated
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon curry powder
2 teaspoons garam masala
Salt and pepper
1/4 teaspoon cayenne pepper
1/3 cup all-purpose flour
5 cups chicken broth
1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 can (13 1/2 ounce) coconut milk
1/2 cup brown lentils, picked over and rinsed
Plain yogurt
Fresh cilantro leaves, chopped
Lime

Steps:

  • Melt butter in large saucepan over medium heat. Add onions, carrots, and celery and cook until onions are softened and just beginning to brown, 10 to 14 minutes. Add ginger, garlic, tomato paste, curry powder, garam masala, 1 teaspoon salt, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits. Bring to boil, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Transfer to slow cooker. Stir in chicken, coconut milk, and lentils. Cover and cook until chicken and lentils are tender, 4 to 5 hours on low. Let sit, uncovered, for 5 minutes. Using large spoon, skim fat from surface of soup. Season soup with salt and pepper to taste.

VEGETABLE MULLIGATAWNY SOUP



Vegetable Mulligatawny Soup image

The Tamil words milagu tannir mean "pepper-water," so it is not surprising this vegetable soup has a peppery bite. You can add 4 tablespoons of red lentils, if you so desire. The soup is fairly thick but may be thinned out with as much stock as you wish. In its thick version, it makes a very good sauce for hard-boiled eggs. Serve as a first course or a light meal with crusty bread, fried croutons or plain rice. Offer lime wedges on the side.

Provided by Food Network

Categories     main-dish

Yield Serves 4 to 6

Number Of Ingredients 18

1 teaspoon whole black peppercorns
2 tablespoons whole coriander seeds
1 teaspoon whole cumin seeds
1/2 teaspoon whole fennel seeds
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1 1/2 tablespoons chickpea flour
4 to 5 cups vegetable stock (bouillon cubes may be used here)
2 small potatoes (8 ounces), peeled and diced
2 medium carrots, peeled and sliced
2 small turnips (8 ounces), peeled and diced
12 fresh curry leaves or 8 fresh basil leaves
2 garlic cloves, peeled and coarsely chopped
1 medium onion, coarsely chopped
1 tablespoon peeled and finely chopped fresh ginger
1 (14-ounce) can coconut milk
1 1/4 teaspoons salt, or to taste
Lime wedges for serving

Steps:

  • Put the peppercorns, coriander seeds, cumin seeds, and fennel seeds in a small cast-iron frying pan and set over medium-high heat. Stir and roast until the spices emit a roasted aroma and some turn a shade darker. Empty into a plate to cool, then grind in a clean coffee grinder or other spice grinder. (It is a good idea to sift the ground spices through a fine sieve, stirring them about with a spoon as they pass slowly through the mesh. This is not absolutely necessary, but it makes for a finer soup.) Add the turmeric and cayenne to the spice mixture.
  • Put the chickpea flour in a bowl. Slowly add 2 tablespoons of the stock, mixing as you go. Add another 4 cups of stock and mix.
  • Combine the chickpea flour mixture, spices, all the vegetables, the curry leaves, garlic, onion, and ginger in a large pan and bring to a boil. Cover, turn the heat down to low, and simmer for about 50 minutes, or until all the vegetables are tender. Blend the soup in a blender in several batches, if necessary, and then press through a coarse sieve. Return the soup to the soup pan, add the coconut milk and salt, and bring to a simmer. Simmer gently for 2 to 3 minutes to blend the flavors; thin out with more stock, as needed. Serve hot with lime wedges.

MULLIGATAWNY (INDIAN) SOUP ( BEEF )



Mulligatawny (Indian) Soup ( Beef ) image

This was my favourite soup from the Bell Canada cafeteria; many years later, I found the recipe in a Soup & Starter cookbook! Its a good way to use up leftover roast beef (or lamb). If I don't have dripping on hand, I broil some bacon, use the bacon fat & eat the bacon!!

Provided by CountryLady

Categories     Roast Beef

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 large onion, chopped
2 carrots, chopped
1 apple, peeled, cored & chopped
1/4 cup dripping
2 tablespoons flour
2 -4 teaspoons curry powder
5 cups beef stock
1 (14 ounce) can tomatoes, chopped
salt and pepper
1 cup leftover cooked beef, minced
1/3 cup cooked rice

Steps:

  • Fry vegetables & apple in drippings until soft & beginning to lose colour.
  • Stir in flour & curry and cook for 1 minute.
  • Add stock, tomatoes & seasoning.
  • Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.
  • Sieve or liquidize the soup & return to pot.
  • Add minced beef & rice.
  • Bring back to the boil for 2- 3 minutes, check the seasoning & serve.

CROCK-POT MULLIGATAWNY SOUP



Crock-Pot Mulligatawny Soup image

A strong and tasty soup. This is not a creamed soup like many mulligatawnies. It's loaded with bite-size veggies and chicken.

Provided by Kimosabe

Categories     Chowders

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 cups chicken broth
2 cups canned diced tomatoes
1 small onion, fine chopped
1 large carrot, fine chopped
1 small peeled sweet potato, small cubed
1 bell pepper, fine chopped
3 boneless skinless chicken thighs, small cubed
1 large apple, peeled and small cubed
1/2 lemon, juice of
1 tablespoon chopped parsley
2 teaspoons curry powder
1 teaspoon sugar
1 teaspoon salt
black grated pepper
1 1/2-2 whole cloves

Steps:

  • Place all in Crock-Pot and cook high 4 to 6 hours or on high for one hour and then low for 7 to 9 hours.
  • It's done when vegetables are fully soft.
  • Sometimes old crock pots don't put out enough heat to be finished by stated cooking times.
  • When it's all done, take about two cups of it and put it in a blender and puree. Use a towel over the blender top and hold down firmly to avoid a hot splatter. In a few seconds its about the consistency of baby food.
  • Stir it back into the soup. This really idealizes the broth of the soup without watering it down.
  • Like a lot of things, I think this might be better on the second day.
  • Note: other additions could be: chopped coriander, frozen thawed green peas, cubed white potatoes, diced turnips, diced zucchini.
  • Yield: 6 to 8 servings.

EMERIL'S MULLIGATAWNY SOUP



Emeril's Mulligatawny Soup image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 3 quarts

Number Of Ingredients 24

4 tablespoons ghee or clarified butter
1 1/2 pounds diced boneless, skinless chicken thighs
2 tablespoons garam masala
1 3/4 teaspoons salt
2 cups small diced onions
1/2 cup small diced carrots
1/2 cup small diced celery
2 tablespoons minced garlic
2 tablespoons minced ginger
2 cups peeled, cored and diced Granny Smith apples
1 cup peeled and diced Yukon gold potatoes
1 cup peeled and diced sweet potatoes
1 cup dried red lentils
6 cups chicken or beef stock
3/4 teaspoons freshly ground black pepper
3/4 cup diced zucchini
3/4 cup diced yellow squash
1 cup tightly packed baby spinach
1 (14-ounce) can unsweetened coconut milk
1 cup peeled, seeded and chopped tomatoes
1 tablespoon apple cider vinegar
3 cups steamed white basmati rice
1/2 cup toasted, finely ground cashews
1/4 cup chopped fresh cilantro leaves

Steps:

  • Set a 4 or 5-quart saucepan over medium heat and add the ghee. While the ghee is heating, season the chicken with the garam masala and 1/4 teaspoon of the salt. Once the ghee is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer the chicken to a plate and set aside to cool.
  • While the chicken is cooling, add the onions, carrots and celery to the hot pan and saute until lightly caramelized, about 4 to 5 minutes. Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes. Add the potatoes, sweet potatoes, and lentils to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the reserved chicken, the remaining 1 1/2 teaspoons salt, the pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary. To serve the soup, place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice, garnish with a tablespoon of the cashews, and 2 teaspoons of the cilantro.

EASTERN-STYLE MULLIGATAWNY SOUP



Eastern-Style Mulligatawny Soup image

This is the recipe from Shalimar Restaurant in Albany, NY. It is amazing. Enjoy this soup with some vegetable samosas and cheese naan bread. As with most soups, the longer you cook it, the more flavorful it is. Also, this soup is better when its a little thicker rather than watery.

Provided by Pantaloons

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

water to cover
1 cup dried split peas
4 cups water, or more as needed
¾ teaspoon ground turmeric
½ teaspoon ground dried chile pepper
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons tomato paste
1 tablespoon vegetable oil
½ teaspoon minced garlic
½ teaspoon cumin seeds

Steps:

  • Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.
  • Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes.
  • Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more.
  • Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 21.6 g, Fat 2.7 g, Fiber 8.7 g, Protein 8.4 g, SaturatedFat 0.4 g, Sodium 445.2 mg, Sugar 3.4 g

SPICY MULLIGATAWNY SOUP ( CHICKEN )



Spicy Mulligatawny Soup ( Chicken ) image

This is from Cooking Light. I love it but it is a bit spicy so to make it mild decrease the pepper flakes, use mild curry powder and use a mild chutney. Great over rice and with pita bread. If you make it spicy, it's wonderful with cucumber raita to cool it off!

Provided by Engrossed

Categories     Curries

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1/2 lb boneless skinless chicken breast, chopped
1 cup gala apples, chopped
3/4 cup onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
2 tablespoons flour
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 (14 1/2 ounce) cans fat free chicken broth
1/3 cup mango chutney
1/4 cup tomato paste
chopped fresh parsley or cilantro, to serve

Steps:

  • Chop chicken into small cubes.
  • Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.
  • Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.
  • Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.
  • Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.
  • Add chicken and cook for 2 minutes until it's heated through.
  • Sprinkle with parsley or cilantro to serve.

Nutrition Facts : Calories 352.1, Fat 11.5, SaturatedFat 1.8, Cholesterol 72.6, Sodium 2410.9, Carbohydrate 34, Fiber 7, Sugar 15.9, Protein 30.6

VEGETARIAN MULLIGATAWNY SOUP



Vegetarian Mulligatawny Soup image

This is the vegetarian version of an east Indian soup. I find it very comforting with rich, complex flavor.

Provided by hlkljgk

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 medium onion, chopped
1 stalk celery, chopped
2 tablespoons vegetable oil (or traditionally, ghee)
1 small chili, seeded and chopped (or a pinch of cayenne)
1 teaspoon turmeric
1 tablespoon coriander
4 cups vegetable stock
1/2 teaspoon salt
1 medium carrot, chopped
1 large potato, cubed
1 red bell peppers or 1 green bell pepper, seeded and chopped
1 tomatoes, chopped
1/2 cup unsweetened grated coconut
1 cup coconut milk
2 tablespoons lemon juice or 2 tablespoons lime juice
2 teaspoons cilantro (optional)

Steps:

  • In a soup pot, saute the onions in the ghee for 5 minutes.
  • Add chili, turmeric and coriander.
  • Saute for 2 to 3 minutes, stirring.
  • Add the stock and the vegetables.
  • Simmer for 10 to 15 minutes, until veggies are tender.
  • Add the coconut, coconut milk and cook for a further 5 minutes.
  • Remove from heat and let cool for a few minutes.
  • Add lemon juice and cilantro.
  • The longer this soup sits, the better its flavor.
  • Re-heat gently before serving.

VEGETARIAN MULLIGATAWNY SOUP (& CURE FOR WHAT AILS YAH!)



Vegetarian Mulligatawny Soup (& Cure for What Ails Yah!) image

This recipe was complied from several different sources in an attempt to find a good, and relatively easy vegetarian mulligatawny recipe. It has been a hit with everyone who has tried it, even the pickiest eaters (aka: my sister). In fact, my wife believes it to be a virtual cure all.... So step aside chicken soup!

Provided by whiterabbit

Categories     Vegetable

Time 1h42m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 large sweet onion, finely chopped
2 tablespoons butter
1/4 teaspoon cayenne
1/4 teaspoon kosher salt
1 whole dried chili
1 teaspoon turmeric
1 tablespoon coriander
4 cups vegetable stock (store bought is ok)
1 large carrot, finely sliced
1 large new potato, rinsed unpeeled, & cubed
1 large green pepper, finely chopped
2 -3 plum tomatoes, chopped
1 stalk celery, finely sliced
1 can coconut milk (398ml)
2 tablespoons fresh lemon juice
1 tablespoon fresh cilantro, minced
1 tablespoon fresh parsley, minced

Steps:

  • STEP ONE: In a large pot over medium heat sauté onions in melted butter until soft and translucent but not caramelized.
  • STEP TWO: Add seasonings to onions; continue to sauté for 2 to 3 minutes till they are well incorporated.
  • STEP THREE: Stir in Vegetable stock, then add vegetables and simmer for 10 to 15 minutes.
  • STEP FOUR: Stir in coconut milk and cook for a further 5 minutes. Remove from heat and let cool several minutes. Remove whole dried chili. Using a hand blender blend well, while a allowing some variance in texture to remain.
  • STEP FIVE: Stir in lemon juice, parsley, and cilantro, and let stand for 1 hour or so to allow the flavors to mature.
  • STEP SIX: Reheat gently and then serve. Preferably with warm Nan or pita.

CROCK POT VEGAN MULLIGATAWNY SOUP



Crock Pot Vegan Mulligatawny Soup image

A hearty root vegetable soup, with sweet curry spices. Serve with a citrus salad and thick whole grain bread. Use vegetable stock for part of the water for a richer soup. I use a prepared garam masala that is not hot, just sweet.

Provided by Chef George S.

Categories     Low Protein

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup yellow split peas
3/4 cup brown rice
5 cups hot water
1 teaspoon salt
1 tablespoon olive oil
1 cup onion, diced fine
3 garlic cloves, minced
1 tablespoon garam masala
1 lb yam, cut in 1-inch chunks
1 lb parsnip, cut in 1-inch chunks
1 apple, peeled, cored and cut in 1-inch chunks

Steps:

  • Turn the crockpot on high and add the hot water or stock, the salt, peas and rice.
  • Heat a small skillet with the olive oil. Add the garam masala and onion and garlic. Saute until onions are limp and translucent, about 10 minutes. Add to crockpot and stir.
  • Add yams, parsnips and apples.
  • Cook on high for 1 hour, then turn to low and simmer for 4 to 6 hours.
  • About 1/2 hour before serving, use a slotted spoon to remove the large vegetable chunks.
  • Take the stock with the peas and rice, and run in batches through a food processor or blender to puree.
  • Taste and adjust salt, and other spices.
  • Add back in vegetables and cook for another 30 minutes to meld flavors.

TOM'S MULLIGATAWNY SOUP



Tom's Mulligatawny Soup image

Literally translated, 'Mulligatawny' means 'fire water.' Although it's not spicy, you can adjust the curry to your desired hotness.

Provided by Tom Revas

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 55m

Yield 25

Number Of Ingredients 15

3 tablespoons margarine
2 cups chopped apples
¾ cup chopped celery
½ cup chopped onion
½ cup chopped carrot
½ cup chopped bell pepper
¾ cup all-purpose flour
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon ground black pepper
½ gallon chicken stock
3 ½ cups stewed tomatoes
2 whole cloves
1 pound chicken, cut into chunks
1 teaspoon minced fresh parsley, or to taste

Steps:

  • Melt margarine in a stockpot over medium heat. Cook and stir apples, celery, onion, carrot, and bell pepper in melted margarine until tender, about 5 minutes.
  • Stir flour, curry powder, salt, and black pepper into the vegetable mixture. Pour chicken stock over the mixture; add tomatoes and cloves. Add the diced chicken and parsley; bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until the chicken is cooked through, about 30 minutes.

Nutrition Facts : Calories 67.2 calories, Carbohydrate 7.8 g, Cholesterol 10.8 mg, Fat 1.9 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 0.4 g, Sodium 422.1 mg, Sugar 2.9 g

CHICKEN MULLIGATAWNY SOUP FROM "THE FRUGAL GOURMET"



Chicken Mulligatawny Soup from

The best chicken soup I've ever eaten. This came from "The Frugal Gourmet On Our Immigrant Ancestors" by way of a friend of mine. It's easy to make, although you need to make sure you have all of the spices, and at least for me, they aren't the most common of spices. Having said that, you won't have any problem finding them in the local Safeway.

Provided by VideoJeff

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/4 lbs chicken thighs
8 cups water
1 teaspoon ghee (see Ghee recipe) or 1 teaspoon butter
2 garlic cloves, peeled and minced
1 yellow onion, medium, peeled and chopped
2 celery ribs, chopped
1 1/2 cups carrots, chopped
1/4 teaspoon turmeric
1/2 teaspoon coriander seed, ground
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin, ground
1/2 teaspoon cardamom, ground
1/2 teaspoon dried ginger, ground
2 teaspoons salt
chopped fresh coriander
fresh ground pepper

Steps:

  • In a 4-quart pot, simmer the chicken, covered, in 4 cups of water until tender, about 30 minutes.
  • Remove, cool, debone, and chop the meat and skin coarsely.
  • Save the stock in the pot.
  • Set the meat aside.
  • Heat a large frying pan and add the ghee, garlic, onion, celery, and carrot.
  • Saute just until the onion is tender.
  • Add this to the pot of reserved stock.
  • Add 4 more cups of water to the pot along with all remaining ingredients except the garnishes and chicken.
  • Cover and simmer for 30 minutes.
  • Add the deboned chicken.
  • Simmer for 5 minutes.
  • Garnish with the fresh coriander and black pepper.
  • I like lots of black pepper in this dish!

Tips:

  • Use a variety of vegetables. The more vegetables you use, the more flavorful your soup will be. Some good options include carrots, celery, onions, potatoes, and peas.
  • Don't be afraid to experiment with different spices. Curry powder is a classic ingredient in mulligatawny soup, but you can also add other spices like cumin, coriander, and turmeric. Adjust the amount of spices to your liking.
  • Use a good quality chicken stock. The stock is the base of your soup, so it's important to use a good one. If you don't have time to make your own, you can use a store-bought stock. Just make sure it's a good quality stock made with real ingredients.
  • Don't overcook the chicken. Chicken can easily become dry and tough if it's overcooked. Cook the chicken until it's just cooked through, then remove it from the soup and let it rest before shredding it.
  • Serve the soup with your favorite toppings. Some popular toppings for mulligatawny soup include rice, yogurt, and chopped cilantro. You can also add a dollop of mango chutney or hot sauce for an extra kick of flavor.

Conclusion:

Mulligatawny soup is a delicious and flavorful soup that's perfect for a cold day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and satisfying soup, give mulligatawny soup a try.

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