A recipe for Mulligatawny Soup

Wednesday, May 15, 2024

An easy recipe for a tasty Mulligatawny soup with subtle Indian spices and thickened with rice. Perfect served with a swirl of natural yoghurt or creme fraiche & chopped coriander.

Mulliagatawny is one of my all time favourite soups. It’s a south Indian dish with mild spices and thickened with rice.

I didn’t get to visit India until I was 22, so my first experience was out of a tin and I simply loved it. To this day, curry is still my go-to favourite food and a curried soup is just perfect for me.

To be clear, this is simply my interpretation of the soup. I’m sure there are some key ingredients/ techniques that are missing but I’m all about recreating my favourite foods in an easy way. Please feel free to comment below and let me know what I have missed!

Recipe & Instructions are detailed below.

Recipe

Instructions

Recipe

1 onion (peeled & finely chopped)
2 carrots (peeled & diced)
2 sticks of celery (finely chopped)
1 tbsp oil
1 tbsp curry powder
1 tbsp garam masala
2 tbsps mango chutney
1 sweet potato (peeled & diced)
1 apple (peeled & diced)
50g dried mango or apricots (optional)
100g cooked rice
750mls veg stock
Salt and pepper
Natural yoghurt/ crème fraiche and coriander/ parsley to garnish
(Optional- add cooked chicken breast)

Instructions

Warm the oil in a pot and slowly cook the onions, carrots & celery until very soft
Add the curry powder & garam masala and cook for a minute or 2
Add the sweet potato, apple, mango chutney, dried fruit & stock
Simmer until the sweet potato is cooked
Add the cooked rice
Remove ½ the mixture and blitz until smooth
Combine with the other half and season to taste
Add more water if needed, to create the correct consistency
At this stage you can add the cooked chicken if required
Garnish with a swirl of natural yoghurt/ crème fraiche and a sprinkle of chopped coriander/ parsley
Serve and enjoy!