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