Mulligatawny Soup

Mulligatawny Soup is rich in flavor, comforting and comes together really fast. It is a one pot meal made with basmati rice, chickpeas and coconut milk for creaminess. Once you try it, this Mulligatawny Soup recipe will go on repeat, because the whole family will love it in no time.

Reasons to love this Mulligatawny Soup

Creamy, satisfying, warming, budget friendly and made in one pot. I mean what’s not to love?

I do a little trick to shorten the cooking time: My basmati rice is leftover and there is no need to cook it up. Of course this will work with any rice you have on hand, but I use basmati. 

Everything is easy. In some recipes you need to form a curry paste. However, I keep it really simple and add all spices just directly to the pot.

You will love the complex flavors that taste like this Mulligatawny Soup is cooked for hours, but so easy to make at home. Also you will adore the savory and sweet flavors which make this soup recipe special and so wonderful.

What you need for this Mulligatawny Soup

Basmati Rice: As I mentioned above I had leftover rice. If you don’t have any ready, cook 1/2 cup according to the package directions to get 1 cup fully cooked. Basmati Rice adds a wonderful and aromatic flavor.

I like to use a neutral oil like sunflower or canola. You can also use coconut oil, this flavor goes really well to the other ingredients.

Onions and garlic are classic ingredients in soups and for sure curries like Lentil Curry or Sweet Potato Curry.

Carrots and celery add an amazing color, taste and texture. Makes something really beautiful so easy together with chickpeas.

Curry powder, ginger, cumin, garam masala: You can see there are lots of flavors that are going in here. All these seasonings add tons of flavors, complexity and makes the result so rich and great.

Apples: Granny smith are amazing here. These aren’t too sweet, but deliver a tart and fresh flavor which goes so well.

I use full fat coconut milk from a can. You can use something with less fat, yet you won’t achieve that creaminess.

Vegetable broth is an essential ingredient of any soup like the Cheeseburger Soup, Cowboy Stew or Bangers and Mash. It adds flavor, a great texture and makes sure you can cook all ingredients beautifully.

How to make Mulligatawny Soup

In a pot, heat oil, and when it is hot add onions, garlic, celery, carrots, apples and cook them for around 10 minute.

Further add to the pot ginger, curry powder, garam masala and cumin.

Add in coconut milk, vegetable broth, chickpeas and rice. Cook for 7 minutes more and finish with a pinch salt and pepper.

Serve Mulligatawny Soup in bowls and enjoy.

Tips and tricks

Leftovers of the Mulligatawny Soup can be stored in the fridge for 5 days. In a container with a lid on top.

For freezing cool completely, then transfer to a freezer friendly container and freeze for 3 months.

To reheat: thaw completely and reheat on medium heat or use the microwave.

Other Soup recipes to try

• Taco Soup
• Roasted Cauliflower Soup
• Split Pea Soup
• Creamy Potato Soup
• Corn Soup

For remakes of Mulligatawny Soup, tag on Instagram or Facebook.

Enjoy, Florian!