Mulligatawny Soup Origins
Mulligatawny Soup is a British curried lentil dish. It has it’s history in India when India was British occupied version of their dish that was watered down to be able to serve the required soup course for the British stationed there.
We wanted to make a hearty soup for lunch and found a recipe for Mulligatawny Soup but just used what we had and captured the essence of the soup but not exactly what was called for. This is a great way to make a meal when your fridge is getting bare at the end of the week or you have a lot of leftovers and want to make a dish with them. I hope you enjoy this as much as we did. The original recipe called for a blended soup but we decided to make a chunky soup. You can easily make it a creamy soup by using your immersion blender or your normal blender.
What You Will Need
- Stock pot
- Long handled spoon
- Ladle
- Immersion blender or normal blender or normal blender (If desired, we chose not to)
Mulligatawny Soup Recipe
Ingredients
We started with 2 quarts of bone broth. You often see it with chicken stock but can have vegetable, or even lamb. To that, we added 1 quart of chopped tomatoes in their juices.
1/2 cup of chopped carrot
1/2 cup chopped celery
1/4 cup chopped sweet peppers
2 tsp lemon juice
1/4 to 1/2 – 1 tsp turmeric
1/8 tsp ground cloves
1/4 tsp dry mustard.
1/4 – 1/2 tsp dash or two of cumin (to your taste)
1/2 tsp of coriander
1 Tbsp snipped fresh parsley (can substitute for dry parsley)
2 cups of chopped cooked chicken or other chopped meat (if desired)
1 medium cooking apple chopped (1 cup)
1/2 cup of green peas
5 mushrooms chopped (not in original Mulligatawny but we love mushrooms) and sauteed in
grass-fed butter.
1/4 cup dry lentils
cayenne pepper or black pepper to taste
Celtic Sea Salt 3/4 tsp. Or to taste
1/4 cup cream or unsweetened coconut milk
Directions
In a large pan put the broth, tomatoes, onion, apple, carrot, celery, peas, parsley, peppers, lemon juice, sugar, mushrooms, dry lentils, turmeric, ground cloves, 3/4 tsp Celtic Sea Salt, and your spices to taste with your chopped chicken, beef or lamb. Can also just be made with only vegetables and taste wonderful. We brought it to a boil and reduced the heat. Cover your soup and simmer 20 minutes, stirring occasionally. Add your cream or coconut milk stir and serve. Makes soup for 6 to 8 people.
Print your own Mulligatawny Soup Recipe
Mulligatawny Soup
Ingredients
- We started with 2 quarts of bone broth. You often see it with chicken stock but can have vegetable, or even lamb. To that, we added 1 quart of chopped tomatoes in their juices.
- 1/2 cup of chopped carrot
- 1/2 cup chopped celery
- 1/4 cup chopped sweet peppers
- 2 tsp lemon juice
- 1/4 to 1/2 - 1 tsp turmeric
- 1/8 tsp ground cloves
- 1/4 tsp dry mustard.
- 1/4 - 1/2 tsp dash or two of cumin (to your taste)
- 1/2 tsp of coriander
- 1 Tbsp snipped fresh parsley (can substitute for dry parsley)
- 2 cups of chopped cooked chicken or other chopped meat (if desired)
- 1 medium cooking apple chopped (1 cup)
- 1/2 cup of green peas
- 5 mushrooms chopped (not in original Mulligatawny but we love mushrooms) and sauteed in
- grass-fed butter.
- 1/4 cup dry lentils
- cayenne pepper or black pepper to taste
- Celtic Sea Salt 3/4 tsp. Or to taste
- 1/4 cup cream or unsweetened coconut milk
Instructions
In a large pan put the broth, tomatoes, onion, apple, carrot, celery, peas, parsley, peppers, lemon juice, sugar, mushrooms, dry lentils, turmeric, ground cloves, 3/4 tsp Celtic Sea Salt, and your spices to taste with your chopped chicken, beef or lamb. Can also just be made with only vegetables and taste wonderful. We brought it to a boil and reduced the heat. Cover your soup and simmer 20 minutes, stirring occasionally. Add your cream or coconut milk stir and serve. Makes soup for 6 to 8 people.
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