Mulligatawny Soup
Mulligatawny Soup is a delightful blend of flavors, bringing together the warmth of spices with the comforting richness of a hearty dish. Originating from Indian cuisine, this soup has made its way into hearts and kitchens across the world, becoming a beloved staple for those chilly days or whenever you need a delicious pick-me-up. The unique combination of ingredients in Mulligatawny offers a meal that’s not just nourishing, but also exciting with every spoonful. This soup is perfect for serving at family gatherings, cozy weeknight dinners, or when you want to impress guests with a dish that tells a story.
What makes Mulligatawny truly special is its versatility. Whether you choose to include chicken for a more savory bite or keep it entirely plant-based, this soup adapts wonderfully to your preferences. The aromatic spices blend beautifully with apples and coconut milk, providing a delightful contrast that many will fall in love with. Gather your loved ones, cozy up, and let the warm, inviting scents of Mulligatawny Soup fill your kitchen as you enjoy a dish rooted in tradition and crafted with care.
This is what the finished dish looks like when perfectly cooked.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 apple, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup cooked chicken, shredded (optional)
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Here are all the ingredients you will need to create this comforting soup.
Directions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, carrots, and celery, sautéing until the vegetables are softened, about 5-7 minutes.
- Next, add in the minced garlic and curry powder, cooking for an additional minute until fragrant.
- Stir in the diced apple, then pour in the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- If you are using cooked chicken, add it along with the coconut milk, stirring well to combine. Simmer for another 5-10 minutes for the flavors to meld.
- Finally, season with salt and pepper to taste, and garnish with fresh cilantro before serving.
Tips & Variations
- Ingredient Substitutions: If you don’t have coconut milk, you can use half-and-half or whole milk for a creamier texture. For a vegetarian option, omit the chicken and ensure your broth is vegetable-based.
- Optional Variations: Feel free to add in other veggies like bell peppers, peas, or even spinach for added nutrition and color!
- Storage or Reheating Tips: Mulligatawny Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat until heated through.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
A warm bowl of Mulligatawny Soup ready to be savored!
Mulligatawny Soup
Ingredients
Vegetables and Oil
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
Main Ingredients
- 1 tablespoon curry powder
- 1 medium apple, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup cooked chicken, shredded (optional) Use for a heartier soup.
- 1 cup coconut milk Or substitute with half-and-half or whole milk.
- to taste Salt and pepper
- to garnish Fresh cilantro
Instructions
Preparation
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion, carrots, and celery, sautéing until the vegetables are softened, about 5-7 minutes.
- Next, add in the minced garlic and curry powder, cooking for an additional minute until fragrant.
- Stir in the diced apple, then pour in the broth. Bring the mixture to a boil.
- Reduce the heat and let it simmer for 20 minutes.
- If using cooked chicken, add it along with the coconut milk, stirring well to combine.
- Simmer for another 5-10 minutes for the flavors to meld.
- Finally, season with salt and pepper to taste, and garnish with fresh cilantro before serving.