Mulligatawny Soup: A Classic Anglo-Indian Comfort with Rich Flavour
- Steve Holloway
- 5 days ago
- 4 min read
Updated: 4 days ago
Introduction
Mulligatawny soup is a heart-warming dish that perfectly captures the essence of Anglo-Indian cuisine, marrying aromatic spices with creamy textures and vibrant colours. Originally inspired by South Indian rasam and adapted by British colonial cooks, this soup has evolved into a beloved staple in kitchens across the United Kingdom and beyond. Whether you crave a bowl of nourishing comfort on a chilly evening or wish to impress guests with a soup that’s both exotic and familiar, mulligatawny delivers a depth of flavour that’s truly unforgettable. Dive into this recipe and discover how easy it is to bring a touch of culinary history to your table.
Table of contents
Often served with
Cuisine - Anglo Indian - Soup- Serves 4
Heat level: Mild
A little History / regional info
Mulligatawny soup has its roots in colonial India during the British Raj, where British officials developed a taste for South Indian spiced soups and sought dishes that suited their palates. The name “mulligatawny” comes from the Tamil words “milagu” (pepper) and “tanni” (water), reflecting its origins as a peppery broth. Over time, British cooks adapted the original, simple pepper water by adding meat, vegetables, rice, and sometimes apples, transforming it into the rich, hearty soup we know today. This fusion of Indian spices and British ingredients became a staple in Anglo-Indian cuisine, symbolising a unique blend of cultures and culinary traditions.
Cooking times, difficulty and special equipment
Prep Time: 15 minutes
Cooking Time: 35 minutes
Recipe Difficulty: Easy
Special Diets: Can be made vegetarian or vegan by using vegetable stock and omitting chicken
Heat Level: Mild, with gentle warmth from curry spices but not overly spicy – suitable for most palates
Special equipment: Jug or immersion blender
Nutritional values for Mulligatawny Soup
Approximate Nutritional Values per Serving (serves 4):
- Calories: 320
- Protein: 16g
- Carbohydrates: 38g
- Sugars: 7g
- Fat: 12g
- Saturated Fat: 7g
- Fibre: 7g
- Sodium: 850mg
*Note: Values may vary depending on ingredients used and whether chicken is included.*
Easy Recipe for Mulligatawny Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 tomato coarsely chopped
- 2 carrots, diced
- 2 celery sticks, diced
- 2 cloves garlic, crushed
- 1 tablespoon fresh ginger, grated
- 1 apple, peeled and diced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 100g red lentils, rinsed
- 1 litre chicken or vegetable stock
- 400ml coconut milk
- 250g cooked chicken, shredded (optional for a vegetarian version)
- 60g cooked rice
- Juice of ½ lemon
- Salt and black pepper, to taste
- Fresh coriander, to garnish
How to make
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Method:
1. Heat the oil in a large saucepan over medium heat. Add the onion, carrots, and celery, and cook for 5–7 minutes until softened.
2. Stir in the garlic, ginger, and apple, and cook for 2 minutes until fragrant.
3. Sprinkle in the curry powder, turmeric, and cumin, stirring to coat the vegetables and release the spices’ flavours.
4. Add the red lentils, chopped tomato, stock, and coconut milk. Bring to the boil, then reduce the heat and simmer for 20–25 minutes until the lentils and vegetables are tender.
5. Using a stick blender, partially blend the soup for a creamy texture, leaving some chunks for body.
6. Stir in the cooked chicken (if using) and rice again (if using), and heat through for another 5 minutes.
7. Add lemon juice, and season with salt and black pepper to taste.
8. Ladle the soup into bowls, garnish with fresh coriander, and serve hot with crusty bread.
Cooks tips
For the best flavour, toast your spices in the pan before adding liquid to release their essential oils. If you prefer a smoother soup, blend it completely, or leave it chunky for more texture. Swap chicken for chickpeas or extra lentils for a hearty vegetarian version, and use full-fat coconut milk for a richer, creamier finish. Taste and adjust seasoning at the end, adding a splash more lemon juice or a pinch of chilli if you like extra zing. Finally, garnish with plenty of fresh coriander just before serving for a burst of colour and freshness.
Often served with:
Frequently asked questions for Mulligatawny Soup
Can I make mulligatawny soup ahead of time?
Yes, this soup keeps well in the fridge for up to 3 days and the flavours often deepen overnight. Reheat gently before serving.
Can I freeze mulligatawny soup?
Absolutely! Allow the soup to cool completely, then freeze in airtight containers for up to 3 months. Defrost and reheat thoroughly before serving.
Is mulligatawny soup spicy?
Traditionally, it’s mildly spiced. If you prefer more heat, simply add extra chilli or hot curry powder to taste.
Can I make it vegan or vegetarian?
Yes, use vegetable stock and omit the chicken, or add chickpeas or more lentils for extra protein.
What can I serve with mulligatawny soup?
It pairs beautifully with crusty bread, naan, or even a side of rice for a heartier meal.
Printable recipe in plain format
Conclusion
Mulligatawny soup is more than just a comforting bowl; it’s a delightful fusion of history, tradition, and vibrant flavour that brings warmth to any table. Whether you’re seeking an easy weeknight dinner or an impressive starter for guests, this recipe is sure to please with its enticing blend of spices and wholesome ingredients. Give it a try, and let the magic of Stevie’s Curry Magic fill your kitchen with delicious aromas and satisfied smiles.
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