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Chunky mulligatawny recipe

Chunky mulligatawny recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup

This lightly spiced soup is robust and satisfying – the perfect choice for a simple meal on a cold day. Naan or pitta bread mop up both soup and raita.

1 person made this

IngredientsServes: 4

  • 1 litre (1¾ pints) vegetable stock, preferably home-made light or rich
  • 1 onion, chopped
  • 2 carrots, cut into 1 cm (½ in) dice
  • 2 celery sticks, cut into 1 cm (½ in) dice
  • 1 parsnip, cut into 1 cm (½ in) dice
  • 2 potatoes, peeled and cut into 1 cm (½ in) dice
  • 50 g (1¾ oz) chestnut mushrooms, sliced
  • 1 garlic clove, chopped
  • 2 large sprigs of fresh coriander, chopped
  • salt and pepper
  • 4 plain naan breads or 4–8 pitta breads, to serve
  • Curried onion
  • 1 tbsp sunflower oil
  • 1 onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 tbsp mild curry paste
  • Apple and courgette raita
  • 1 small courgette
  • 7.5 cm (3 in) piece cucumber
  • 1 dessert apple
  • 150 g (5½ oz) plain low-fat yogurt
  • 2 tbsp chopped parsley
  • handful of fresh mint leaves

MethodPrep:25min ›Cook:45min ›Ready in:1hr10min

  1. Bring the stock to the boil in a large saucepan. Add the onion, carrots, celery, parsnip, potatoes, mushrooms and garlic. Bring back to the boil, then reduce the heat and cover the pan. Simmer for 30 minutes. The vegetables should be soft and break up when squashed against the side of the pan with a fork.
  2. Meanwhile, prepare the curried onion. Heat the oil in a small frying pan, add the onion and cook over a moderate heat, stirring occasionally, for 10–12 minutes or until the onion softens and begins to caramelise. Add the garlic and fry for a further 1–2 minutes. Stir in the curry paste and 1 tbsp water, then cook, stirring, for 2–3 more minutes. Remove from the heat and set aside.
  3. To make the raita, grate the courgette and cucumber into a bowl. Core and grate the apple and add to the courgette and cucumber. Lightly stir in the yogurt and parsley. Tear the mint leaves or coarsely shred them with scissors and fold them into the raita. Add seasoning to taste. Transfer to a serving bowl and set aside.
  4. Purée about half of the soup in a blender or food processor until just smooth, then pour it back into the soup in the pan. Alternatively, use a hand-held blender to coarsely purée the soup in the pan, leaving some vegetables diced. Reheat the soup and taste for seasoning. If the soup is slightly too thick, add a little boiling water to thin it to your liking.
  5. Lightly stir in the curried onion and chopped fresh coriander, then ladle the soup into warm bowls. Serve at once, offering the raita separately, to be added to the soup in large spoonfuls or eaten with the naan bread or pitta as an accompaniment.

Another idea

For a smooth, dhal-style soup, add 100 g (3½ oz) yellow split peas with the vegetables in step 1, leaving out the parsnip and potatoes. Use only 900 ml (1½ pints) stock. Also add 1 can chopped tomatoes, about 400 g, with the juice, 1 heaped tsp cumin seeds, 1 heaped tsp roasted and ground coriander seeds, 1 fresh red chilli, seeded and chopped, and ½ tsp turmeric. Bring to the boil, then reduce the heat and cover the pan. Simmer for 1 hour. Purée all of the soup until fairly smooth, then reheat it gently before stirring in the curried onion and fresh coriander.

Plus points

Yogurt is a good source of vitamins B2 and B12, and the minerals calcium and phosphorus. * Antibiotics, stress and poor diet can easily upset the balance of good and bad bacteria in the gut. Eating yogurt ensures a regular supply of good bacteria and prevents the growth of the bad bacteria that can cause thrush and candida. There is also some evidence to suggest that the good bacteria help to strengthen the immune system.

Each serving provides

A, B1 * B2, B12, C, folate, calcium, phosphorus

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Mulligatawny Soup Maker Recipe

It didn't take me long until I had a hankering for a subtle sweet warming curry flavour in a soup.

And that's exactly what this Mulligatawny soup offers. But, as always, I made it my mission to make it soup maker friendly. *Affiliate link.


Several years ago I drove to my sister-in-law's cottage near Wakefield, Quebec for a snowy winter getaway. She was not there when we arrived, but had left a beautiful cast iron Dutch oven of mulligatawny on the stovetop.

We heated the soup up, ladled it into bowls and added the toasted cashews and fresh herbs as instructed in the note left beside the stove. It was amazing and perfect – the best welcome into a home that I can remember without the host even being there. So amazing was the soup that I think of her every time I make or eat mulligatawny.

Mulligatawny is a British soup of South Indian origin, created out of the British desire for soup and their love of Indian flavors. There’s no one way to make mulligatawny. Some versions have meat in them and are stock-based. Others are vegetarian and use water or coconut milk as the liquid base. Some are thick and puréed until smooth, some thick and left chunky and still others thinner with more broth with pieces of vegetables visible. There’s a certain freedom in a recipe like that. What they all have in common is the deep curry flavor.

This version of mulligatawny is based on red lentils and delivers a satisfying serving of protein as a result. I know what you’re saying… the ingredient list is too long, but wait. Don’t be daunted by the list of ingredients here – look how short the directions are. Once you’ve measured the spices, your 90% done and just think of the lasting impression all your guests will have.

How to Make Mulligatawny Soup

It’s so thick it’s almost more like a stew.

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

Add the garlic, ginger, apples, and diced tomatoes to the pot. Sauté 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 an immersion blender after transferring a portion of the contents to a bowl to not be pureed. If you don’t have an immersion blender, then you can transfer a portion of the contents a standard blender. Leaving some of the chunks whole 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 naan bread for dipping.

It’s a masterpiece! For your mouth!

Vegetarian Mulligatawny soup is a traditional Indian dish and the recipe is really easy to make.

Don’t be intimidated by the ingredient list, it just calls for a bunch of familiar produce and a little digging around in your spice rack.

I used my very favorite cooking pot for this Mulligatawny recipe, but any good-sized pot should do the trick.

Many Mulligatawny Soup recipes call for pureeing all of the ingredients until completely smooth.

I prefer a little more texture than that in my meals, so I left lots of delicious chunks of apples, carrot, onions, and tomatoes to add a bit of interest.

I used my special hand blender for this, but you could also use a regular counter top blender to do the job.

This soup is full of vibrant flavor but is also warm and comforting. Perfect for this time of year, and just insanely delicious with a piece of homemade naan bread.

I used to be so afraid of making soups because I thought they would take all day and require all sorts of crazy steps (I think I get this idea from Julia Child’s Boeuf Bourguignon).

This just takes about 15 minutes of real work.

Well, what are you waiting for?

I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you. Join me on Facebook and Pinterest!!

Indian Vegetarian Mulligatawny soup (Instant Pot) pressure cooker recipe

Fall is here y&rsquoall . You know what am I doing these days . Slipping into my favorite PJ&rsquos , curling up on the couch and slurping a bowl full of piping hot Mulligatawny soup + Netflix . For a minute can we just pause and admire the beautiful color of this soup !! Its like a little bowl of sunshine which will definitely bring positive vibes , much needed in this cold gloomy weather. P.S &ndash As much as we love pumpkin this soup doesn&rsquot have any . If you are on a lookout for substantial soups that will keep you full for a longer time then my friend this is likely to be your new found love!!

Mulligatawny soup is one of the most popular soup that you will find on the menu of any Indian restaurant.Today&rsquos recipe Indian Vegetarian Mulligatawny soup is a vegan spin on the otherwise classic (Chicken Mulligatawny soup ). This Indian soup is Gluten free too. There are many versions of this Mulligatawny soup. Some are meaty, some chunky , other versions are very spicy and some creamy. My version of this Mulligatawny soup is rich ,creamy , heart warming and comforting . It makes a perfect fall weather soup .

What is this Mulligatawny Soup?

Mulligatawny Soup originated from India which literally means Pepper water in Tamil. It is a kind of Rasam . But it seemed to be modified into many versions by the Britishers. They wanted a soup that is substantial like a meal and not just spicy pepper water. So they added few Indian ingredients mainly lentil and rice plus some meat to make it more filling. Over the time there have been many modifications to this soup . Some versions are creamy, others are chunky. Some are meaty and what I am sharing with you today is Vegan version of Mulligatawny soup. I created this version of soup after tasting it in various Indian restaurants here. It is not the authenticate Mulligatawny Soup but it definitely hits the spot!!If you interested reading more about origin of this soup then this is a good read here.

What are the ingredients that make a vegetarian / vegan / gluten free amazing Mulligatawny Soup?

The list might seem long but these are easily accessible ingredients. You might have everything in your pantry or fridge right now. If not, these are easily available at your local grocery store. The star ingredients of Mulligatawny Soup are red lentil, rice , apples, coconut milk , celery and carrots , tomatoes , loads of garlic plus some heart warming Indian Spices.

How does this vegetarian version of Mulligatawny soup taste ?

One sip and your mouth with feel luxurious . It&rsquos thick and creamy with clean flavors. The unusual combination of ingredients create a burst of fresh flavors which will leave you satisfying. I am sure all your carnivore friends will love it too.

How to simplify making of Indian Muligatawny soup ?

Instead of making it in an open pot on the stove top which requires you to baby sit the soup , watch it , stir it and be there forever . I make this soup in a pressure cooker . You may opt for a stove top or an electric pressure cooker for the same. As my stove top pressure cooker has been replaced by my 6 qt Instant Pot , I have used the same for making this one pot meal soup. Just dump everything in , close the lid and let the IP do its magic. Just 10 minute preparation time and rest is done by the Instant Pot.

How do you eat Mulligatawny soup ?

This soup is hearty and filling on its own. 2 big bowls and you are sorted for a meal. You may pair it with a protein salad or some crusty bread or a light sandwich works too.

I made this soup after a long long time . There is a funny reason behind it. So as usual when I am bored I refresh myself by watching funny videos on YouTube or classic scenes from my favorite TV series that can possibly give me chuckles . The other day I was watching epic scenes from one of my favorite TV series &ldquoSeinfield&rdquo and this particular scene from &ldquoThe End of Soup Nazi&rdquo episode which I love love love !! Where Elaine had Mr . Nazi&rsquos Soup recipes in possession especially &ldquoMulligatawny Soup&rdquo. And it occurred to me that I haven&rsquot made this easy peasy soup in a long long time. I ran into the kitchen to check if I had all the ingredients needed for the soup.. and yes yes I did. &rdquo I CAN MAKE MY OWN SOUP &ldquo. And my friend this is how this soup happened again !!You should checkout this scene if you haven&rsquot seen it yet . Link here.

DID YOU TRY THIS RECIPE ? Don&rsquot forget to give a ★ rating. Just click on the stars in the Recipe below to rate.

Vegan Mulligatawny

This hearty vegan mulligatawny is filled with rich curry flavors and is perfect for weeknights. Recipe adapted from Jamie Oliver’s Great Britain.

  • Author: Lisa Lin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1 x
  • Category: gluten free, soup


  • 1 1/2 tablespoons olive oil
  • 1/2 large red onion, diced
  • 1/2 butternut squash, cubed ( 385g peeled)
  • 2 large carrots, peeled and diced
  • 1 medium red pepper, seeded and diced
  • 4 cloves garlic, finely minced
  • 1 1/2 inch piece of ginger, peeled and grated
  • 1 tablespoon tomato paste
  • 4 teaspoons mild curry powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • salt
  • 5 cups ( 1.2 liters) vegetable broth
  • 15.5 -ounce can of chickpeas, drained and rinsed
  • 1/2 cup ( 70g ) peas
  • 2 cups of cooked basmati rice (any rice works, too)

Optional toppings


  1. Heat a heavy-bottomed pot or dutch oven over medium heat. Add olive oil and swirl around. Add onions and let them cook for 2 to 3 minutes, until they start to soften. Mix in carrots, butternut squash, and red pepper and cook for about 3 minutes. Add garlic, ginger, tomato paste, curry powder, coriander, garam masala, a generous pinch of salt, and stir everything for about 30 seconds. Pour in vegetable broth, turn up the heat to medium-high, and bring broth to boil, uncovered. Reduce heat to medium and add chickpeas and peas. Let soup simmer until butternut squash is tender. Adjust seasoning to your taste and turn off the heat. Stir in rice.
  2. Serve soup in bowls with some paprika, chopped parsley and coconut milk, if you like.

Did you make this recipe?

Disclosure: The links to Jamie Oliver’s Great Britain and Tasty Bite Basmati Rice are affiliate links. The cookbook is a great reference for modern British cooking. You can usually find Tasty Bite rice at your local whole foods supermarket, but I’ve linked it here for your convenience. Thanks for supporting my humble kitchen!

What is Mulligatawny Soup?

It is an English version of a South Indian soup from Tamil Nadu. Milagu means pepper and thanni means water — so this soup literally means ‘pepper water’. Don’t ask me how ‘milagu thanni’ ended up being Mulligatawny soup!!

Well apparently the soup became popular with the British stationed in India during the colonial times, in the late 18th century. So when they returned home, they brought back the recipe with them to England.

This is a rich curried soup originally made with peppers and hence the name. It was adapted to suit the Western palate and the ingredients available.

Vegetarian Mulligatawny Soup

Posted By Savita

Starting Monday with vegetarian curry soup, famous by name Mulligatawny Soup all over the world. This soup has Indian-European origin and is more popular outside India.

Even though popular outside India, anyone who loves Indian flavor will immediately connect with this soup. Curry powder, lentils, garam masala, coconut milk, turmeric are some of quintessential flavors that shines through this soup and make it bursting with Indian flavors.

Mulligatawny Soup is known more as a Chicken soup with chicken cooked in rich coconut curry broth. but I was in mood of a chunky, filling, protein-rich but vegetarian soup. So I created Chickpea Mulligatawny Soup with lots of vegetables - sweet potatoes, carrot, leek, and star of the show - Green Apple.

This Mulligatawny Soup is vegan, gluten free, and protein-packed. With apple, coconut milk, turmeric, lentils, and sweet potatoes.. it is also a nourishing healthy soup.

So, let's not wait! Make some Mulligatawny Soup!

Curry soup in general are my favorite when spiked with spices and have sweet undertone to balance the flavors. When I was working on this recipe, I had one goal in mind. No sugar, no flour or creams yet a spiced soup which is lite and not overwhelming with spices. I'm glad to say this soup has all these:

1) It is lite and gluten free with flavor of coconut milk.

2) It has sweet undertones which are my favorite. You can't stop eating this soup because it disappears leaving a silky sweet mouth feel.

3) It is filling. With chickpeas, lentil coconut broth and veggies. One bowl of this soup and you will be full.

To prepare Mulligatawny soup, I start by cooking the lentils. Lentils are important component of this soup. I pre cook'em. So that I can puree these and add to soup. This naturally thickens the soup so that no flour or starch based thickeners are required.

While lentils cook, I prepare rest of ingredients. I used pre-cooked chickpeas for this recipe. So, I rinse the chickpeas and cook'em in with the Mulligatawny broth to make tender.

Flavor Mulligatawny soup comes from spices - mainly curry powder and gram masala, coconut milk and curry leaf. If you can make a trip Indian store, I highly recommend grabbing a package of curry leaf. It is sold fresh in small pouch of about 1$ each. You would need a couple of leaves to bring out true flavors of Mulligatawny soup. If can't find curry leaf, please do use thyme and some bay leaf to bring depth of flavor in the soup.

By the time, I have all the ingredients for soup.. Lentils are cooked. Pink lentils cook very fats. In about 10-12 minutes. I then blend cooked lentils with some water and set aside.

To build flavor base, I saute aromatics - leek, garlic, and ginger with carrots. Leeks are not traditional in Indian soups but I like the sweetness of leek and carrots in soups. You can also replace leek with yellow onion.

One the aromatics are tender, spices go in and kitchen becomes Indian restaurant. That aroma of cooking curry powder with curry leaf, garam masala, garlic. With kitchen filled with aroma of spices, you can tell your soup is going in right direction.

A special ingredient in Mulligatawny soup recipe is Green Apples. These are very important part of this soup and certainly are non-Indian influence in the soup. Even though apple is a fruit, it plays delicious sweet and sour role in savory dishes. I'm totally hooked to adding apples in my soups. Remember I shared Butternut Squash Apple Soup? That was everyone's favorite for the flavor of apples.

Sweet potatoes and chickpeas are my touch on this Indian gone Anglo-Indian soup to make a vegetarian Mulligatawny soup. You care more than welcome to cook some chicken in soup for traditional version but this recipe is completely meatless Monday approved! It is filling, protein-packed with lentils and chickpeas, and still dairy free, vegan and also gluten free.

For best taste, make sure to use good quality whole coconut milk.

I hope you will enjoy my Vegetarian take on Mulligatawny Soup Recipe.

Have a wonderful start of the week. I see you around soon with another delicious recipes.

Recipe Summary

  • 4 fresh red chile peppers, or to taste
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • ½ teaspoon grated nutmeg
  • 4 whole cloves
  • 10 whole black peppercorns
  • 6 fresh curry leaves
  • 2 cloves garlic, crushed
  • 1 teaspoon grated ginger root
  • 1 tablespoon ghee (clarified butter)
  • 1 large onion, chopped
  • 1 pound lamb meat, cut into small pieces
  • 2 teaspoons salt
  • 3 ¾ cups lamb stock
  • 2 tablespoons tomato puree
  • 1 large carrot, diced
  • 1 large apple - peeled, cored, and diced
  • 2 lemons, sliced

Grind the red chile peppers, coriander seeds, cumin seeds, turmeric powder, nutmeg, cloves, peppercorns, curry leaves, garlic, and ginger into a smooth paste using a food processor or blender.

Melt the ghee in a large skillet over medium heat fry the onion in the melted ghee until golden brown, about 5 minutes. Add the red chile pepper paste and lamb to the skillet cook and stir until the lamb is browned, about 5 minutes. Season with salt. Stir the lamb stock and tomato puree into the lamb mixture reduce heat to medium-low, cover the skillet, and simmer until the lamb is tender, about 30 minutes. Add the carrot and apple cook another 15 minutes. Remove from heat and allow to cool slightly.

Remove the lamb from the mixture and set aside. Pour the rest of the soup into a blender. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Strain the soup through a fine mesh strainer back into the skillet. You ARE allowed to press on the contents of the strainer! Remove and discard any large and hard pieces. Add the lamb back to the skillet, place over medium heat, and cook until the soup is thoroughly reheated, about 5 minutes. Serve in warmed bowls garnish with lemon slice.

Mulligatawny Soup III

image courtesy:

  • 1/4 cup butter
  • 1/4 cup sliced onion
  • 1/4 cup sliced carrots
  • 1/4 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 1 apple – peeled, cored and sliced
  • 1 cup chopped chicken breast meat
  • 1/4 cup all-purpose flour
  • 1 teaspoon curry powder
  • 1/4 teaspoon chopped fresh mace
  • 4 whole cloves
  • 1 tablespoon chopped fresh parsley
  • 1 cup stewed tomatoes
  • salt and pepper to taste
  • 1 cup cooked white rice
  • 5 cups beef stock

Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.

Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.

Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.

Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.


Definitely yes, this soup can be prepared with whatever ingredients you have at that time. Tofu, Tofu Seitan or Tempeh is ideal or for a vegetarian option use paneer.

In the past, we have successfully made this soup using green lentils, yellow lentils, buckwheat groats and quinoa too.


Plug on the soup chef, add oil and select the SAUTE button.

Once the oil is heated, add chopped onion.

Saute the onions until lightly pink, it may take a couple of minutes. Add ginger, garlic and chilli and fry for a minute or so.

Add all the vegetables and washed red lentils. Turn off the saute mode.

Mix all well with the wooden spoon and add stock and spices powders.

Close the soup chef with the lid and select the SMOOTH function.

When the programme has finished ( a couple of times you will hear the blender noise while it is blending the soup inside in between) open the lid, add coconut milk and mix it with the wooden spoon.

Check the seasoning and serve hot.

You may want to check out our other vegan recipes

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Watch the video: How to make Chicken Soup. Jamie Oliver (September 2021).