Recipe: Mulligatawny Soup Recipe

Recipe courtesy of The Big Book of Soups and Stews by Maryana Vollstedt

Published by Chronicle Books

Mulligatawny Soup

This famous Indian soup was originally developed by cooks who served in English homes during the colonization of India in the 18th century. It is based on chicken and vegetables cooked in a rich stock seasoned with curry and other seasonings. Sautéing the curry for a short period eliminates the raw taste and sweetens the spice. This version includes garbanzo beans and shredded coconut. For a heartier soup, serve it over a mound of cooked white rice.

  • 1 tablespoon vegetable oil
  • 1/2 tablespoon butter or margarine
  • 1 cup chopped carrot
  • 1/2 cup chopped onion
  • 1 cup chopped celery
  • 1 clove garlic, minced
  • 3/4 cup chopped green bell pepper
  • 1/2 cup chopped, peeled turnip
  • 1 Granny Smith apple, unpeeled, chopped
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 6 cups chicken stock or broth
  • 2 tablespoons cornstarch
  • 1/3 cup cold water
  • 2 cups cubed cooked chicken
  • 1 can (15 ounces) garbanzo beans, drained and rinsed
  • Shredded coconut for topping
  1. In a large soup pot over medium heat, warm oil and butter. Add carrots and sauté for 2 minutes. Add remaining vegetables and apple and sauté until tender, about 10 minutes longer. Add seasonings and stir for 1 minute. Add stock and bring to a boil.
  2. In a small bowl or cup, mix cornstarch and water. Add to soup and stir until thickened, about 2 minutes. Add chicken. Purée beans with 1 cup stock from soup in a food processor. Add to soup pot and mix well. Reduce heat to medium-low and simmer, uncovered, until flavors are blended, about 10 minutes. Ladle into bowls over a mound of rice, if desired, and sprinkle with coconut.
Serves 6

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