Ah, Mulligatawny Soup! Just saying the name makes me feel all warm and cozy inside. This splendid dish has a unique backstory that adds to its charm. Originating from Indian cuisine, it’s a delightful fusion of flavors that shows how beautifully cultures can blend through food. I stumbled upon this recipe during a chilly winter evening a few years ago. I was looking for something hearty and comforting that could warm me from the inside out. As I ladled steaming soup into my bowl, I realized I had found a treasure! The combination of lentils, spices, and a hint of sweetness from the apple creates a comforting tapestry of flavor that just begs to be shared with family and friends.
Now, not only is this soup delicious, but it’s also pretty forgiving when it comes to ingredients. Don’t have lentils? Throw in some chickpeas instead! Vegetarian? Just use vegetable broth! Mulligatawny is the perfect canvas for your culinary creativity, and trust me, once you try it, you’ll want to make it a regular part of your meal rotation.
What’s in Mulligatawny Soup?
Olive Oil: This liquid gold is the base of our cooking. I always prefer using extra virgin olive oil for its rich flavor.
Onion: Diced onion adds sweetness and depth to the soup. It’s the aromatic foundation that sets the whole dish in motion.
Carrots and Celery: These veggies contribute a lovely crunch and color. Together, they create the “mirepoix,” which is essential in many soups for building flavor.
Garlic: Freshly minced garlic adds that pungent kick we all love. Who can resist the aroma of garlic sizzling away?
Curry Powder: This is where the magic happens! A tablespoon of curry powder adds warmth, spice, and complexity. I like to use a good-quality Indian blend that can really elevate the dish.
Ground Ginger: A warm spice that pairs beautifully with curry, offering a hint of zestiness that brightens the soup.
Cumin: Earthy and aromatic, cumin adds a grounding quality to the dish.
Diced Tomatoes: One can of diced tomatoes brings acidity and balances the sweetness of the other ingredients. I usually go for fire-roasted tomatoes for an extra kick.
Broth: Whether chicken or vegetable, broth is essential for that inviting liquid base. I prefer low-sodium options so I can control the salt level myself.
Lentils: Red or yellow lentils are the stars of this soup; they break down beautifully, giving the soup a creamy texture while being packed with protein and fiber.
Apple: A diced apple brings a surprising sweetness and a touch of freshness. Trust me, it works wonders in balancing the spices.
Coconut Milk: This adds richness and creaminess to the soup, making it feel indulgent without being heavy.
Salt and Pepper: Always to taste, these simple seasonings help to enhance all the flavors.
Fresh Parsley or Cilantro: These herbs add a pop of color and freshness when garnished on top.
Is Mulligatawny Soup Good for You?
Yes, yes, and yes! Mulligatawny Soup is not only comforting but also packed with nutrients.
Lentils: Full of protein, fiber, and essential vitamins, lentils make this soup a filling main dish or a robust starter.
Vegetables: The mix of onions, carrots, and celery boosts your vegetable intake while keeping the soup low in calories. Plus, you’re getting a variety of vitamins!
Apples: Adding a fruity twist, apples bring vitamins and antioxidants into the mix. They help to stabilize blood sugar levels, too.
And while I love a bit of coconut milk for creaminess, it’s best to keep an eye on the amount if you’re watching your calorie intake since it can be higher in fat.
Just remember: moderation is key, especially if you’re adding in hearty breads on the side!
Ingredients
– 1 tablespoon olive oil
– 1 large onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground ginger
– 1 teaspoon cumin
– 1 can (14.5 oz) diced tomatoes, undrained
– 4 cups chicken or vegetable broth
– 1 cup lentils (red or yellow), rinsed
– 1 medium apple, peeled and diced
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (for garnish)
*Serves 4-6 people.*
How to Make Mulligatawny Soup?
1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
2. Stir in the minced garlic, curry powder, ground ginger, and cumin. Cook for another minute until fragrant.
3. Add the diced tomatoes, broth, lentils, and diced apple. Bring the mixture to a boil.
4. Reduce heat to low, cover, and simmer for about 30-35 minutes, or until the lentils are tender.
5. Once cooked, stir in the coconut milk, and season with salt and pepper to taste. Heat through.
6. Serve hot, garnished with chopped parsley or cilantro. Enjoy your creamy and flavorful Mulligatawny soup!
Serving Suggestions and Tips for the Soul
– For a fun twist, serve your Mulligatawny Soup with a side of naan or crusty bread. Dunking is totally encouraged—it’s one of life’s great joys!
– Feel free to experiment with spices! A pinch of turmeric or a dash of cayenne can add an extra layer of warmth or heat.
– Leftovers can be stored in the refrigerator for up to three days. The flavors will meld together even more beautifully!
– If you want to make it heartier, shredded rotisserie chicken can be added for extra protein.
I truly hope you give this Mulligatawny Soup a whirl, my friend! It’s perfect for a rainy day or just whenever you’re craving a hug in a bowl. Make sure to let me know how it turns out for you! Happy cooking!
