Mulligatawny Soup
Mulligatawny soup is a hearty, flavorful dish with its roots in South Indian cuisine, combining the warmth of Indian spices with the creamy richness of British-style soups. This fusion dish emerged during the colonial period and has since become a global favorite.
Servings 4
Calories 286kcal
Ingredients
- 1 tablespoon oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 carrot diced
- 1 celery stalk diced
- 1 green apple peeled and chopped
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1 cup cooked lentils or shredded chicken
- 1 cup coconut milk
- 2 cups chicken or vegetable stock
- 1/2 cup cooked basmati rice
- Juice of 1 lime
Instructions
- Sauté the Aromatics: Heat oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery, and sauté until softened, about 5-7 minutes. Stir frequently to avoid burning. This step builds the flavor base for your soup.
- Add the Spices and Apple: Stir in the turmeric, cumin, and coriander, and cook for 1-2 minutes until fragrant. Add the chopped apple and mix well. The apple adds a touch of sweetness that balances the spices.
- Simmer the Soup: Pour in the stock and bring to a boil. Lower the heat, cover, and let it simmer for 15 minutes. Add the lentils or chicken at this stage to infuse them with the spiced broth.
- Blend and Finish: For a smooth texture, blend part of the soup using an immersion blender, or leave it chunky for a rustic feel. Stir in the coconut milk, cooked rice, and lime juice. Adjust the seasoning with salt and pepper. Simmer for 5 more minutes.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro or a dollop of yogurt for added creaminess. Serve hot with your preferred side dish.
Nutrition
Calories: 286kcal