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Mulligatawny Soup Recipe | Vegetarian Mulligatawny Soup
+Mulligatawny soup, roughly meaning “pepper water” in Tamil (mulligatawny: milagai meaning pepper and tanni meaning water), is a classic fusion dish, invented in the early days of the British Raj in India by local cooks to meet the demands of their British employers for a soup or suitable first course. Because the notion of Indian soup recipes was more or less alien to Indian cuisine, Indian cooks came up with a heartier version of their “pepper water”, bulked up with vegetables and at times chicken or meat, creating a mulligatawny soup recipe to satisfy the palate of their British masters.
Mulligatawny soup is a delicious hybrid dish, amalgamating the culinary traditions of two cultures, and marrying different flavours and ingredients to form a soup that is both spicy and savoury, hearty and robust, and deeply satisfying.
The original version of this easy mulligatawny soup was a very thin and spicy broth, or curry soup, of lentils, fried onions, and curry masala powder, typically served over rice.
The mulligatawny soup history has evolved over the centuries and is now available in dozens of variations – and its difficult to define what an authentic mulligatawny soup is currently. It is most often made with mutton or poultry (chicken thigh, chicken breast), and sometimes with lamb. A popular version has chicken, vegetables, lentils, apples, and rice, a thick and creamy dish that is far removed from the original.
Like our veg mulligatawny soup recipe, many versions are vegetarian. Variations include recipes that incorporate garlic, onion, celery, red peppers, apple, carrot, tomato, parsnip, mushroom, leek, sweet potato, and spinach. Some contain rice, or even pasta and noodles. Some use coconut milk, almond milk, cashew nut, double cream, yogurt, half and half, or egg yolks as thickeners. Some recipes call for port wine.
For our vegetarian version of mulligatawny soup which we love and swear by, we use vegetable stock and keep the ingredients simple and the seasonings to a minimum compared to other recipes available. We thicken our mulligatawny soup with split red lentils (lal masoor dal), which provides a hearty element. The tempering adds a bit of depth and spice while the lime juice adds a welcome touch of acidity and citrusy freshness, balancing all the flavours nicely. Follow our quick and easy veg mulligatawny soup recipe to prepare a delicious and filling soup in 30 to 40 minutes. And if you need your mulligatawny soup vegan, then omit the butter and increase the olive oil.
Blend or puree mulligatawny soup for a silky-smooth texture.
Garnish with fresh coriander to add a pop of colour to the soup. You may also use mint leaves if you like.
Enjoy creamy, rich, flavourful, delicious, and comforting mulligatawny soup with some warm crusty bread on the side. A bowl of this yummy curry soup is perfect on a cold winter day.
Mulligatawny soup can be stored in the fridge for up to three days. We’ve heard that it also freezes well – though ours never lasts long enough for us to find out. You can make a large batch and freeze it in serving containers.
Learn how to cook British Indian culinary style vegetarian mulligatawny soup at home with all ingredients and easy cooking method below.
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RECIPE
INGREDIENTS
1 tablespoon olive oil
1 1⁄2 tablespoons butter
2 green cardamom pods
1 bay leaf (tej patta)
150 grams onions, (about 1½ medium onions), finely chopped
200 grams tomato, (about 2 medium tomatoes), finely chopped
1⁄2 teaspoon turmeric powder (haldi)
1⁄2 teaspoon roasted cumin powder
1 teaspoon garam masala powder
1⁄2 teaspoon salt, or to taste
40 grams split red lentils (lal masoor dal), about 3 heaped tablespoons soaked in ¼ cup water for 20 minutes, drained
1⁄2 teaspoon lime zest
500 ml vegetable stock, about 2 cups, recipe link in method below
180 ml thick coconut milk, (about ¾ cup), 1st press
Tempering / Tadka:
1⁄2 teaspoon olive oil
1 1⁄2 teaspoons butter
3 garlic cloves, peeled and finely sliced in an angle into flakes
1 teaspoon red chilli flakes
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1 teaspoon lime juice
1 tablespoon coriander leaves
COOKING METHOD
- Heat a saucepan over medium heat. Pour in olive oil and add butter. Once the butter stops foaming, toss in green cardamom pods and bay leaf. Give it all a good stir, then slide in chopped onion. Sauté till lightly coloured, 4 to 5 minutes.
- Tip in chopped tomato and cook till cooked through, 6 to 7 minutes.
- Toss in turmeric powder, cumin powder, garam masala powder, and salt. Stir well for about 1 minute. Add drained split red lentils (lal masoor dal) and lime zest. Give it a stir, then pour in vegetable stock. Bring to a boil. Cover with a lid and simmer for about 10 minutes.
- Uncover and stir well. Reduce heat to low. Pour in coconut milk, stir, then increase heat to medium and allow to boil for 2 to 3 minutes. Remove from heat and set aside to cool. Remove whole spices (cardamom pods and bay leaf or tej patta).
- Pour cooled soup into a blender and puree till smooth. Strain the soup through a fine sieve, ensuring that it is velvety smooth. Transfer back to the saucepan over medium heat. Heat mulligatawny soup for 2 to 3 minutes.
- In the meanwhile, prepare the tempering (tadka). Place a small kadhai or wok or small frying pan over medium heat. Add ½ teaspoon olive oil and 1½ teaspoons butter. Once hot, toss in garlic and chilli flakes. Give it a good stir and cook till the garlic starts to change colour. Be careful not to burn the garlic. Pour the tempering over the soup and stir through.
- Pour 1 teaspoon lime juice and stir. Transfer into a serving bowl and serve hot with crusty bread on the side. Mulligatawny soup can be garnished with fresh chopped coriander leaves.
Cook’s Note: Use our homemade vegetable stock (recipe link here) if you want your mulligatawny soup to be super flavourful. Also, if you would like this soup to be vegan, substitute the butter for the same quantity of olive oil.Serves: 4 as part of a larger meal
Prep Time: 10 minutes plus 20 minutes unattended soaking time
Cook Time: 44 minutes
HIDE RECIPE - Heat a saucepan over medium heat. Pour in olive oil and add butter. Once the butter stops foaming, toss in green cardamom pods and bay leaf. Give it all a good stir, then slide in chopped onion. Sauté till lightly coloured, 4 to 5 minutes.
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Tags:mulligatawny soup, mulligatawny soup recipe, indian soup recipes
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