Mulligatawny is curry flavoured soup of Anglo-Indian origin. Translated literally from Tamil, it means ‘pepper water’. Don’t be deceived though; this soup is far from watery. Instead it is thick and hearty and takes on an almost curry-like texture.
It’s a lovely hearty soup for the winter, full of flavour with a subtle heat from the curry powder coming through.
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| Ingredients |
I don’t think there is a hard and fast rule about what needs to be added to the soup as there are countless variations of the ingredients, some which include lamb, chicken, apples or rice. Lentils was my preferred choice this round as it not only gives the soup a creamy texture but also makes it quite substantial which is perfect for a main meal. We had this for dinner tonight, with a side of toasted foccacia and a dollop of tomato jam. Perfect.
Mulligatawny Soup
*Original recipe courtesy of We Are Never Full
Serves 6
Ingredients
2 onions, chopped
2 stalks celery, chopped
2 carrots, chopped
1 can chopped tomatoes
1½ cup red lentils
2 tsp coriander seeds
1 tsp cumin
1 tsp black pepper
1 cinnamon stick
1 inch ginger, chopped
4 cloves garlic, peeled
1 tbsp turmeric
3 tbsp curry powder
6-8 cups vegetable/chicken stock
1 tsp salt
1 tsp sugar
Juice of one lemon/lime
Optional: coriander leaves, yoghurt, cream
Method
*Original recipe courtesy of We Are Never Full
Serves 6
Ingredients
2 onions, chopped
2 stalks celery, chopped
2 carrots, chopped
1 can chopped tomatoes
1½ cup red lentils
2 tsp coriander seeds
1 tsp cumin
1 tsp black pepper
1 cinnamon stick
1 inch ginger, chopped
4 cloves garlic, peeled
1 tbsp turmeric
3 tbsp curry powder
6-8 cups vegetable/chicken stock
1 tsp salt
1 tsp sugar
Juice of one lemon/lime
Optional: coriander leaves, yoghurt, cream
Method
- Crush ginger and garlic using a pestle and mortar. Mix coriander seeds, cumin and black pepper and crush with pestle and mortar and set aside
- Fry onions, carrots and celery in a large pot with a drizzle of olive oil for 5 minutes. Add garlic paste and fry for another 30 seconds. Add the mixed spice, cinnamon stick, turmeric and curry powder and coat vegetables evenly.
- Add in the chopped tomatoes and lentils. Pour in 6 cups of stock, stir and let soup simmer for 40 minutes, or until lentils are soft.
- Remember to remove cinnamon stick prior to blending the soup. If it is too thick, add stock or water until desired consistency is achieved.
- Serve with a squeeze of lemon/lime, chopped coriander and cream/yoghurt.
Spicy, hearty soup ready, with a slice of lemon.