Veggie Mulligatawny Soup
Recipe Information
Mulligatawny Soup
Cultural Context
Mulligatawny Soup traces its roots to colonial India, where it was adapted from traditional South Indian dishes. Originally a pepper water, it evolved to include various ingredients like lentils and meat, reflecting the fusion of Indian and British culinary practices. Today, it is enjoyed globally, with numerous variations, often served as a comforting meal in homes and restaurants alike.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: whole milk
Light coconut milk reduces calories while maintaining creaminess.
red lentils
🥗Healthier: green lentils
💰Cheaper: split peas
Green lentils are often less expensive and more widely available.
chicken
🥗Healthier: tofu
💰Cheaper: beans
Tofu offers a plant-based protein alternative.
curry powder
🥗Healthier: homemade curry blend
💰Cheaper: turmeric + cumin
Homemade blends can be fresher and cheaper.
Heat the olive oil in a large stock pot or Dutch oven and sauté the onion, carrot, celery and parsnip for 8-10 minutes over medium heat until softened.
Stir in the curry powder and bay leaf, then add the chickpeas, vegetable stock and basmati rice.
Bring to a boil, then lower the heat and simmer for 10 minutes, stirring from time to time to prevent the rice from sticking to the bottom of the pot.
Add the apple and simmer for 10 more minutes with a lid on.
Stir in the coconut cream and fresh cilantro or parsley.
Adjust the seasoning and serve hot, with some extra freshly chopped cilantro or parsley on top.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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