Description
A comforting and flavorful Mulligatawny soup combining fragrant spices with fresh vegetables, tender apple, and a hint of mango chutney, finished with creamy yogurt and fresh coriander. Perfect as a warming lunch or light dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, finely chopped
- 2 celery sticks, chopped
- 3 carrots, peeled and chopped
- 1 parsnip, peeled and chopped
- 2 garlic cloves, chopped
- 1 thumb-sized piece ginger, peeled and grated
- 1 eating apple, cored and chopped
- ½ small bunch of coriander, shredded
Spices and Condiments
- 1½–2 tbsp medium curry powder
- 1 tsp ground cumin
- ¼ tsp sweet smoked paprika
- 1 tbsp tomato purée
- 1 tbsp mango chutney
- ½ lemon, juiced
Fats
- 20g butter
- 2 tbsp olive oil
Stocks and Grains
- 1.2l hot chicken stock
- 100g basmati rice
To Serve
- Yogurt, to serve
Instructions
- Prepare the base vegetables: Heat the butter and olive oil in a casserole dish and fry the finely chopped onion and chopped celery with a pinch of salt for 10-12 minutes, stirring occasionally, until they are softened and translucent.
- Add vegetables and spices: Stir in the chopped carrots, parsnip, garlic, ginger, and apple. Cook for 1 more minute to combine flavors. Then add the medium curry powder, ground cumin, and sweet smoked paprika, stirring well to coat the vegetables.
- Add liquids and simmer: Pour in the hot chicken stock and add the tomato purée. Season with salt and pepper to taste. Reduce the heat to low, cover the casserole dish, and let the soup gently simmer for 40 minutes until the flavors meld and vegetables are tender.
- Cook the rice: While the soup simmers, rinse the basmati rice under cold water until clear. Cook the rice in boiling water for 10 minutes until tender. Drain and set aside.
- Blend the soup: Use a blender to blitz the soup until it is smooth and creamy.
- Combine rice and finishing touches: Stir the cooked rice into the blended soup along with the mango chutney, lemon juice, and half of the shredded coriander. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and top each serving with the remaining fresh coriander and a dollop of yogurt for a creamy finish.
Notes
- Use medium curry powder for balanced spice, but adjust according to your heat preference.
- You can substitute chicken stock with vegetable stock for a vegetarian version but omit yogurt or use a plant-based alternative.
- Blending the soup smooth is traditional, but you can leave it chunky if preferred.
- Yogurt adds a cooling contrast; use Greek yogurt for a richer texture.
- Serve with warm naan bread or crusty bread for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired British
Keywords: Mulligatawny soup, Indian soup, curry soup, chicken stock soup, creamy soup, vegetable soup, easy soup recipe
