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Mulligatawny Soup
Serves 4 - 6 Prep 15 min Cook 1 hr Total 1 hr 15 min Type Meal Origin Indian

Mulligatawny Soup

This is a wonderful winter soup, the flavours combine and compliment each other to create a hearty warming and tasty soup. The soy, teriyaki and Worcestershire sauces are not essential or considered classic for this soup, but can be added to help release the wonderful flavours of the other ingredients.

Serves 4 Prep 15 minutes Cook 60 minutes Units Rate

Overview

This Anglo-Indian mulligatawny soup blends curry spices with vegetables in a smooth, warming broth. A comforting winter dish with layers of flavor from aromatic spices and optional sauces. Perfect for spice lovers seeking a hearty soup.

Ingredients

Fat

  • 1 tablespoon unsalted butter

Vegetables

  • 1 potato (cut in 1 cm dice)
  • 1 carrot (large, cut into 1 cm dice)
  • 1 onion (large, cut into 1 cm dice)
  • 1 leek (cut into 1 cm dice)
  • 2 celery sticks (cut into 1 cm dice)
  • 2 tomatoes (quartered)

Aromatics

  • 1 garlic clove (crushed)
  • 1 teaspoon fresh ginger (chopped finely)
  • ½ teaspoon fresh thyme (chopped finely)

Seasonings

  • 1 teaspoon ground turmeric
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • quarter teaspoon chilli flakes
  • quarter teaspoon cumin seeds
  • 1 star anise
  • 1 bay leaf
  • half teaspoon ground mixed spice
  • 3 tablespoons soy sauce (optional)
  • 3 tablespoons teriyaki sauce (optional)
  • 1 tablespoon Worcestershire sauce (optional)
  • 1.2 litres stock (vegetable or chicken)

Method

Stage 1 - Cook vegetables

  1. Melt the butter in a pan and stir in the chopped vegetables.
  2. Add all the other ingredients except the stock.
  3. Stir and cook over a medium heat for a few minutes.
  4. Cover with a lid and allow the vegetables to soften for about 10 minutes, stirring occasionally.

Stage 2 - Simmer and puree

  1. Once the vegetables are soft, add the stock and bring to a simmer.
  2. Reduce the heat to low, so that the soup maintains a gentle simmer and leave to cook for 45 minutes, stirring occasionally.
  3. Leave to cool for a few minutes, then pour the soup into a blender and purée.
  4. Pour the soup into a sieve, and push through with the back of a spoon.
  5. Check for seasoning.

Notes

  • Spices: Adjust heat with cayenne and chilli flakes.
  • Pureeing: Strain for smooth texture; optional for chunkier soup.
  • Sauces: Optional but add depth; use gluten-free if needed.

Serving

Serve hot with naan or rice.

Storage

  • Refrigerate up to 3 days; flavors improve. Freezes well up to 2 months.

The vegetable stock can easily be replaced by a chicken stock, both work equally well.

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