Skip to Content

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.

Closeup of a portion of the Mulligatawny Soup garnished with fresh herbs and yoghurt.

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.

Ingredients needed to make the Mulligatawny Soup are collected on a wooden board.

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.

Side by side view of a pot in which vegetables are pre-fried and then mixed with spices.

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.

Side by side view showing show first coconut milk, and then basmati rice is given into the pot.

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.

Before and after top views of the pot with the Mulligatawny Soup when adding the rice.

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.

Top view of two serving bowls with portions of the Mulligatawny Soup.

Other Soup recipes to try

Collage of two pictures of the Mulligatawny Soup with recipe title text.

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

Enjoy, Florian!

Closeup of a portion of the Mulligatawny Soup garnished with fresh herbs and yoghurt.

Mulligatawny Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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.

Ingredients

  • 1 cup Basmati rice, cooked
  • 2 x 15 oz cans chickpeas
  • 2 Tbs oil
  • 1/2 cup onions, diced
  • 5 cloves garlic, pressed
  • 2 stalks celery, diced
  • 1 cup carrots, diced
  • 2 medium apples, cored and peeled
  • 2 Tbs curry powder
  • 2 inch piece ginger, shredded
  • 2 tsp cumin
  • 1 Tbs garam masala
  • 3/4 cup vegetable broth
  • 14 oz coconut milk
  • salt, pepper to taste

Instructions

  1. In a pot heat oil. When hot, add onions, garlic, celery, carrots, apples and cook them for around 10 minutes. Ingredients needed to make the Mulligatawny Soup are collected on a wooden board.
  2. Add to the pot ginger, curry powder, garam masala and cumin. Side by side view of a pot in which vegetables are pre-fried and then mixed with spices.
  3. Mix in broth, coconut milk, chickpeas, and rice. Side by side view showing show first coconut milk, and then basmati rice is given into the pot.
  4. Cook for 7 minutes more and finish with a pinch salt and pepper. Before and after top views of the pot with the Mulligatawny Soup when adding the rice.

Notes

  • Leftovers are great in the fridge for 5 days.
  • To freeze: cool completely, then add to a freezer friendly container and freeze for 3 months.
  • For reheating: thaw completely and reheat on medium heat on the stove or simply warm up in the microwave.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 546Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 345mgCarbohydrates: 43gFiber: 23gSugar: 4gProtein: 24g

Carol East

Monday 26th of September 2022

Hi, looking forward to this ! A little confused about the apples, do I chop them ? I presume so otherwise I’ll just have 2 whole ones floating around . . 😆 thank you . . 😎

Carol East

Tuesday 27th of September 2022

@Florian, that’s grand, thank you, will be making this afternoon, am sure it will be fabulous, will let you know 🙂🌞

Florian

Monday 26th of September 2022

Hi Carol! Indeed you need to chop the apples. Hope that helps and clarifies. Let me know what you think. 😊

Heidi

Monday 26th of September 2022

Which coconut milk do you use.. canned or refrigerated?

Florian

Monday 26th of September 2022

Hi Heidi! Canned coconut milk and full fat! Hope that helps and clarifies. Let me know what you think.

Mary Beth Collins

Thursday 1st of September 2022

There is no mention of the chickpeas in the directions. Are some mashed or are they all left whole?

Florian

Thursday 1st of September 2022

Thanks a lot, Mary and fixed!

Skip to Recipe