Delicious Mulligatawny Soup

Our BellyBelly members have requested for a treasured recipe steeped in tradition to be posted on our recipes page. Mulligatawny soup, is a delightful fusion of British and Indian culinary influences, it is believed to have originated in southern India and was later embraced and adapted by the British during the colonial period.

The name “Mulligatawny” is thought to have its origins in the Indian Tamil word “milagu” (pepper) and “thanni” (water), signifying the soup’s distinct spiciness. This Anglo-Indian creation quickly gained popularity, becoming a comforting staple in both cultures.

More than just delicious, Mulligatawny soup is a nutritional powerhouse. Packed with vegetables, lentils or rice, and often lean chicken, it’s a satisfying meal. The blend of spices, like curry powder and turmeric, amplifies the flavour and boosts anti-inflammatory and antioxidant benefits. Enjoy it fresh or freeze it for later – it’s perfect for any occasion.

Tips for best Mulligatawny Soup

• Parsnip Flexibility: Fresh parsnips offer sweetness, but frozen work just as well if you’re in a pinch.
• Shortcut Savvy: Pre-cooked chicken and store-bought stock are excellent time-savers, but here’s a cost-effective tip: If you’re on a budget, use stock cubes and boiled water to create your own flavourful stock.  Stock cubes can cost a fraction of the price of store-bought stock.
• Rice: The recipe calls for 200g of cooked basmati rice to add heartiness. To avoid mushy rice, cook the rice until it’s just half done before adding it to the soup. This way, it’ll finish cooking in the broth and retain its texture.
• Spiciness Control: Adjust the curry paste to your liking! Start with a small amount and gradually add more until you reach your desired heat level.
• Freezing For Later: Cool the soup completely before dividing it into portions and freezing for up to 3 months.
• Poaching chicken: While poaching the chicken, remember to regularly skim any sediment from the surface of the boiling water to avoid a bitter taste. Bonus tip: Strain the leftover broth through a fine-mesh strainer and freeze it for later use as chicken stock!

Ingredients:

For the Soup:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 parsnips, diced (or substitute with frozen parsnips)
• 1 large potato, diced
• 1 red pepper, deseeded and diced
• 3 tbsp medium balti curry paste
• 700g passata
• 200g cooked basmati rice
• 1 small chicken, poached and shredded (or about 300g pre-cooked chicken)
• Small bunch fresh coriander, chopped, to serve

For Poaching the Chicken (Optional):

• 1 small chicken
• 1 bay leaf
• 6 peppercorns
• 1 tsp salt
• 1 carrot, cut into large chunks
• 1 celery stalk, cut into large chunks
• 1 onion, halved

Directions:

1. Poach the Chicken (Optional):

   • Place the chicken, bay leaf, peppercorns, salt, carrot, celery, and onion in a large pot.
   • Cover with cold water, bring to a boil, then reduce heat and simmer for 45 minutes or until the chicken is cooked through.
   • Remove the chicken from the pot and shred the meat. Strain and reserve the stock.

2. Make the Soup:

   • Heat half the olive oil in a large pot over low heat. Add the onion and cook until softened, about 5 minutes.
   • Add the remaining oil, carrots, parsnips, potato, and red pepper. Cook for 3 minutes more.
   • Stir in the curry paste and cook for 2 minutes.
   • Add the passata and 1 litre of chicken stock (or use store-bought stock if you didn’t poach your own). Season with salt and pepper.
   • Bring to a boil, then reduce heat, cover, and simmer for 10 minutes, or until the vegetables are tender.
   • Stir in the cooked rice and shredded chicken. Cook for an additional 3 minutes to heat through.

3. To Freeze:

   • Allow the soup to cool completely before portioning it into freezer-safe containers. Freeze for up to 3 months.

4. To Serve:

   • If frozen, defrost the Mulligatawny soup thoroughly.
   • Reheat the soup in a pot on the stovetop or in the microwave.
   • Ladle into bowls and garnish with chopped fresh coriander.

Craving another comforting soup? Try our delicious Pumpkin Soup Recipe for a taste of autumn! 

If you’re considering purchasing a rice cooker, read Rice Cooker Reviews for more information on finding the right one for you.