mulligatawny soup recipe

This fragrant Indian Mulligatawny Soup is spiced with curry and made from creamy red lentils, carrots, apples, and coconut milk. Make a double batch and freeze the leftovers!

Indian Mulligatawny Soup

butter (or olive oil

yellow onion, chopped

carrot,

red jalapeno,

garlic cloves,

ginger root

firm apples, peeled,

(14.5 oz) can diced tomatoes

curry powder

cumin

paprika

cinnamon

turmeric

cardamom

black pepper

thyme

red lentils (uncooked)

broth

coconut milk

Salt and black pepper

cashews

cilantro scallions

Melt the butter in a large pot or...

Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes or until the onions have softened.

Add the garlic, ginger, apples, and diced tomatoes...

Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.

Puree about 75% of the ingredients using either...

Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.

Serve topped with cashew and scallions along with...

Serve topped with cashew and scallions along with naan bread for dipping.

This hearty Indian-inspired soup will warm you up on a cold day – don&#8217;t feel guilty as it&#8217;s low in calories and fat. Freeze some for lazy days.

Mulligatawny soup with spicy chicken

olive oil

onion,

carrots,

parsnips,

potato,

red pepper, deseeded and diced

tbsp medium balti curry paste

passata

cooked basmati rice

coriander,

For the poached chicken and stock

chicken

bay leaf

peppercorns

salt

celery stalk,

onion, halved

Put the chicken in a big pan, add the flavourings and cover with cold water. Bring to the boil, skim off any scum and simmer for 45 minutes until the chicken juices run clear. Remove the chicken from the pan; remove and discard the skin. Take the meat from the bones and shred it. Sieve the stock into a pan and discard the solids. Boil until reduced by half.

Meanwhile, heat half the oil in a large pan over a low heat. Add the onion and cook for 5 minutes until softened. Add the remaining oil, the carrot, parsnip, potato and red pepper. Cook for 3 minutes more. Increase the heat, stir in the curry paste and cook for 2 minutes, stirring, then add the passata and 1 litre of the stock. Season, bring to a boil, then reduce the heat, cover and simmer for 10 minutes until the vegetables are tender. Add the rice and shredded chicken for the last 3 minutes and cook to heat through. Cool and freeze for up to 3 months.

Defrost completely, heat through and serve sprinkled with coriander.

Authentic Pakistani Chicken Mulligatawny Soup is a fragrant soup made with Chicken Stock, lentils and rice and infused with curry powder.

Authentic Pakistani Chicken Mulligatawny Soup

tbsp basmati rice (SEE NOTE)

water

chicken breast

garlic

¼ inch ginger piece

¼ tsp black pepper

tbsp extra virgin olive oil

onion (SEE NOTE)

tsp crushed ginger

tsp minced garlic

green chili (SEE NOTE)

pigeon peas

tomato paste

chicken stock

bay leaves

tsp salt

tsp corriander powder

turmeric powder

curry leaves

lime

rinse the rice three times

boil on high heat with 1 cup water till all of the water is absorbed (about 10-15 minutes)

cover and set aside for later

Rice For Garnish

boil the chicken with all of the ingredients and the one cup of water till cooked through (about 20-30 minutes)

remove the chicken from the water and shred into pieces

set aside for later

Chicken For Garnish

heat the olive oil

add the onions and saute till just translucent

add the green chillies, ginger and garlic for about 1 minute

add the chicken stock, pigeon peas, basmati rice, tomato paste, bay leaves, salt, corriander powder, curry powder and turmeric and bring to a boil on high heat

reduce the heat to medium-low and simmer for 1 hour

remove the bay leaves at this point

add the curry leaves and stir

using an immersion blender or regular blender puree the soup

add the coconut milk and mix in

at the time of serving add a tbsp of rice and chicken as a garnish to each individual soup plate and serve with cut lime wedges

Mulligatawny Soup

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Top 3 mulligatawny soup recipe recipes from across the web

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Indian Mulligatawny Soup

Mulligatawny soup with spicy chicke...

Authentic Pakistani Chicken Mulliga...

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