thread: Mmmmmm Mulligatawny soup

  1. #1
    Registered User

    Jan 2009

    Mmmmmm Mulligatawny soup

    I made a mulligatawny tonight that would rival the soup nazi (only Seinfeld fans would get the reference).....Yum!


    2 tbsp olive oil
    1 large onion, finely chopped
    2 carrots, cut into 1.5cm dice
    2 parsnips, cut into 1.5cm dice
    1 large potato, cut into 1.5cm dice
    1 red pepper, deseeded and diced
    3 tbsp medium balti curry paste
    700g passata
    200g cooked basmati rice
    1 small freerange chicken poached in stock (I used 3 breast fillets) and shredded
    Small bunch fresh coriander, chopped, to serve

    Couldn't get parsnips and used packet liquid stock. Wasn't sure if 200g cooked rice was before or after cooking - think it was after as it ended up really thick and alot more soup than the 8 serves. But it was oh so yum.

    According to the recipe it's only 290 calories, 7g fat per serve.

  2. #2

    Jun 2010
    District Twelve

    I love Mulligatawny soup! I used to have a great recipe given to me by an Anglo Indian colleague but I lost it

    I will have to try this one

  3. #3
    Registered User

    Dec 2007

    Noms! I love Mulligatawny Soup! Best winter soup ever in my book.
    Thanks for posting this!

  4. #4
    Add Rouge on Facebook

    Jun 2003

    Mmmmmm Mulligatawny soup

    YUM!!!!!!! I will have to give this a go.

  5. #5
    BellyBelly Member

    Jul 2008
    summer street

    Never heard of it lol! Sounds deeeelicious!

  6. #6
    Registered User

    Jan 2009

    Oh realised I didn't put the method - though I am sure you talented chefs won't need them anyway!
    Having left overs for dinner tonight!

    For the poached chicken and stock

    1 small free-range 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


    1. Put the chicken in a big pan, add the flavourings and cover with cold water. Bring to the boil, skim off any scum and simmer for 45 minutes until the chicken juices run clear. Remove the chicken from the pan; remove and discard the skin. Take the meat from the bones and shred it. Sieve the stock into a pan and discard the solids. Boil until reduced by half.
    2. Meanwhile, heat half the oil in a large pan over a low heat. Add the onion and cook for 5 minutes until softened. Add the remaining oil, the carrot, parsnip, potato and red pepper. Cook for 3 minutes more. Increase the heat, stir in the curry paste and cook for 2 minutes, stirring, then add the passata and 1 litre of the stock. Season, bring to a boil, then reduce the heat, cover and simmer for 10 minutes until the vegetables are tender. Add the rice and shredded chicken for the last 3 minutes and cook to heat through. Cool and freeze for up to 3 months.
    3. Defrost completely, heat through and serve sprinkled with coriander.

    Nutritional info

    Per serving: 281kcals, 6.1g fat (1g saturated), 30.6g protein, 27.1g carbs, 5.9g sugar, 0.9g salt

  7. #7
    BellyBelly Member

    Jul 2009
    Riding it out...

    Sounds YUMMY!! Never tried it but will give it a go Quite an achievement to rival the soup nazi too

  8. #8
    BellyBelly Member

    Sep 2011

    Mmmmmm Mulligatawny soup

    Man! I wished I had this recipe 2 nights ago! Decided to roast the parsnips, way to tough! Must remember next time.

  9. #9
    BellyBelly Member

    Jul 2008

    Re: Mmmmmm Mulligatawny soup

    yum! I haven't had mulligatawny soup in years. thank you for posting