Mulligatawny Soup Recipe UK​

This delicious Mulligatawny Soup is a quick and nutritious meal perfect for cozy evenings. With a creamy texture and fragrant spices, it’s simple to make using common ingredients like vegetables and apple. Enjoy the warmth of this hearty soup topped with fresh coriander and a dollop of yogurt for added flavor!

Ingredients Needed

• 20g (1.4 tbsp) butter
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 celery sticks, chopped
• 3 carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 2 garlic cloves, chopped
• 1 thumb-sized piece of ginger, peeled and grated
• 1 eating apple, cored and chopped
• 1½-2 tbsp medium curry powder
• 1 tsp ground cumin
• ¼ tsp sweet smoked paprika
• 1.2L (5 cups) hot chicken stock
• 1 tbsp tomato purée
• 100g (½ cup) basmati rice
• 1 tbsp mango chutney
• ½ lemon, juiced
• ½ small bunch of coriander shredded
• Yogurt, to serve

How To Make Mulligatawny Soup

1. Sauté Vegetables: Heat the butter and olive oil in a casserole dish. Fry the onion and celery with a pinch of salt for 10-12 minutes until softened and translucent.
2. Add More Vegetables: Stir in the carrots, parsnip, garlic, ginger, and apple; cook for 1 more minute.
3. Spices: Stir through the curry powder, cumin, and paprika.
4. Add Liquids: Pour in the hot chicken stock and add the tomato purée. Season to taste. Reduce to a low simmer, cover, and cook for 40 minutes.
5. Cook Rice: Rinse the basmati rice and cook in boiling water for 10 minutes.
6. Blend Soup: Blitz the soup until smooth using a blender.
7. Combine: Drain the rice and stir it through the soup with the mango chutney, lemon juice, and half of the coriander. Check for seasoning.
8. Serve: Ladle into bowls and top with the remaining coriander and a dollop of yogurt.

Recipe Tips

• Chop vegetables evenly: This ensures that all the vegetables cook at the same rate, giving the soup a smooth texture and balanced flavor.
• Don’t skip rinsing the rice: Rinsing removes excess starch, keeping the soup from becoming too thick or sticky.
• Blend until smooth: For the perfect creamy texture, blend the soup thoroughly. A hand blender makes this easy.
• Season at the end: Taste the soup after blending and adjust salt or spices before serving to get the best flavor balance.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Mulligatawny Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: To freeze the soup, allow it to cool completely, then pour it into a freezer-safe container. The soup can be frozen for up to 3 months. To thaw, move the container to the fridge overnight before reheating.
• Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally until the soup is hot, which should take about 5-10 minutes.

Nutrition Facts

Serving Size: 1 serving (approximately 1.5 cups)

• Calories: 600
• Total Fat: 30g
• Saturated Fat: 8g
• Cholesterol: 90mg
• Sodium: 780mg
• Potassium: 800mg
• Total Carbohydrate: 40g
• Dietary Fiber: 10g
• Sugars: 6g
• Protein: 36g

Try More Easy Soups:

• Easy Beetroot Soup Recipe Uk
• Sweetcorn Soup Recipe Uk
• Lasagne Soup Recipe Uk
• Leftover Turkey Soup Recipe Uk