why make this recipe
Mulligatawny soup is a warm and hearty dish, perfect for cozy winter meals. Its rich flavors make it a delightful comfort food that can easily lift your spirit on a cold day. This soup is not only delicious but also nourishing, packed with nutrients from vegetables, spices, and optional chicken. It’s a wonderful dish to share with family and friends, bringing everyone together around the table.
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:
- Melt butter in a large pot over medium heat.
- Add the chopped onion, diced carrot, and diced celery. Cook for 5-6 minutes until softened.
- Add the minced garlic and cook for 1 more minute.
- Stir in the curry powder, ground cinnamon, ground nutmeg, salt, and pepper. Toast for 30 seconds until fragrant.
- Add the chopped apple and pour in the broth. Bring to a gentle boil.
- Stir in the white rice, reduce heat, and simmer uncovered for 20 minutes, until the rice and vegetables are tender.
- Use an immersion blender to puree part of the soup for creaminess, or leave it chunky for a rustic style.
- Stir in the chicken (if using), coconut milk or cream, and lemon juice. Simmer for 5 more minutes.
- 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. It pairs well with naan bread, crusty bread, or a simple side salad. Garnishing with fresh parsley or cilantro adds a nice touch of color and flavor. This soup is perfect for lunch or dinner, offering a comforting and satisfying meal.
how to store Mulligatawny Soup
To store Mulligatawny soup, let it cool completely. Pour it into an airtight container and refrigerate. It can stay fresh for up to 3-4 days in the fridge. If you want to keep it longer, consider freezing it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
tips to make Mulligatawny Soup
- Adjust the spices according to your taste. If you like it spicier, feel free to add a pinch of cayenne pepper.
- For a vegetarian version, skip the chicken and use vegetable broth.
- Ensure the rice is properly cooked to keep the soup from becoming too thick. If it gets too thick, add a little extra broth or water when reheating.
variation
You can add different vegetables like spinach, potatoes, or peas for extra nutrition or use lentils instead of rice for a hearty twist.
FAQs
1. Can I make Mulligatawny soup in advance?
Yes, this soup can be made in advance. Its flavors can meld beautifully after a day in the fridge.
2. Can I freeze Mulligatawny soup?
Absolutely! Just ensure it’s in a freezer-safe container. It will keep for up to 3 months.
3. What can I use instead of coconut milk?
You can use heavy cream or half-and-half as a substitute for coconut milk if you prefer a creamier texture.
Mulligatawny Soup
- Total Time: 45
- Yield: 4 servings
- Diet: Vegetarian
Description
A warm and hearty Mulligatawny soup packed with rich flavors and nourishing ingredients, perfect for cozy winter meals.
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
Instructions
- Melt butter in a large pot over medium heat.
- Add the chopped onion, diced carrot, and diced celery. Cook for 5-6 minutes until softened.
- Add the minced garlic and cook for 1 more minute.
- Stir in the curry powder, ground cinnamon, ground nutmeg, salt, and pepper. Toast for 30 seconds until fragrant.
- Add the chopped apple and pour in the broth. Bring to a gentle boil.
- Stir in the white rice, reduce heat, and simmer uncovered for 20 minutes, until the rice and vegetables are tender.
- Use an immersion blender to puree part of the soup for creaminess, or leave it chunky for a rustic style.
- Stir in the chicken (if using), coconut milk or cream, and lemon juice. Simmer for 5 more minutes.
- Ladle into bowls, garnish with parsley or cilantro, and serve hot with naan or crusty bread.
Notes
Adjust the spices according to your taste. For vegetarian version, skip the chicken and use vegetable broth. Ensure the rice is properly cooked to avoid thickness.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Simmering
- Cuisine: Indian