Mulligatawny Soup

Mulligatawny Soup Recipe - Indian Cuisine

Region / culture: India | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Mulligatawny Soup is a flavorful and hearty dish that originated in India but has since become popular in various parts of the world. This soup is a fusion of Indian and British culinary traditions, featuring a blend of spices, vegetables, and meat in a rich broth.

History

The name "Mulligatawny" is derived from the Tamil words for "pepper water," reflecting the soup's spicy and aromatic nature. It was originally a simple broth made with pepper and water, but over time, it evolved into a more complex dish with the addition of various ingredients such as meat, vegetables, and spices.

Ingredients

6 tbsp butter
1 large onion
1 carrot, peeled and diced
2 stalks celery with leaves, diced
1 green pepper, seeded and diced
1 apple, peeled and diced
1.5 cups raw chicken or beef (about 1 lb or 454 g)
0.5 cup flour
1 tbsp curry powder
0.5 tsp nutmeg
6 cups chicken or beef broth
2 cloves, crushed
1 cup tomatoes, peeled and chopped
salt to taste
0.13 tsp cayenne pepper
3 – 4 cups cooked rice
1 cup toasted, slivered almonds for garnish

How to prepare

Melt 4 tbsp of butter in a large soup pot.
Add onion, carrot, celery, green pepper, apple, and chicken (or beef). Simmer and stir frequently for about 15 minutes.
Add the remaining 2 tbsp of butter.
Mix flour with curry and nutmeg. Add the mixture to the pot and cook over low heat for about 5 minutes, stirring occasionally.
Stir in the broth, cloves, tomatoes, salt, and cayenne pepper.
Partially cover and simmer for 30-40 minutes.
Taste and adjust the seasonings.
To serve, place a mound of rice in each bowl. Ladle the soup into the bowl and garnish with toasted almonds.

Variations

Vegetarian: Omit the meat and use vegetable broth instead of beef broth.
Lentil: Add cooked lentils for a heartier texture and extra protein.
Coconut: Add coconut milk for a creamy and tropical twist.
Spicy: Increase the amount of cayenne pepper or add chopped chili peppers for a spicier kick.

Cooking Tips & Tricks

To enhance the flavor of the soup, toast the curry powder and nutmeg in the butter before adding the flour mixture.

- For a vegetarian version of Mulligatawny Soup, you can substitute the beef broth with vegetable broth and omit the meat.

- Adjust the amount of cayenne pepper according to your spice preference.

- For a creamier texture, you can add a splash of coconut milk or cream at the end of cooking.

Serving Suggestions

Mulligatawny Soup can be served as a starter or main course. It pairs well with a side of naan bread or rice. Garnish with fresh cilantro or a dollop of yogurt for added flavor.

Cooking Techniques

Sautéing: Sauté the vegetables and meat in butter to develop flavor before adding the broth.

- Simmering: Simmer the soup over low heat to allow the flavors to meld together.

- Garnishing: Toast the almonds before garnishing the soup for added crunch and flavor.

Ingredient Substitutions

Chicken: You can use chicken instead of beef for a lighter version of the soup.

- Quinoa: Substitute quinoa for rice for a gluten-free option.

- Cashews: Use cashews instead of almonds for a different nutty flavor.

Make Ahead Tips

Mulligatawny Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving. The flavors will continue to develop over time.

Presentation Ideas

Serve Mulligatawny Soup in individual bowls garnished with a sprinkle of toasted almonds and a sprig of fresh cilantro. You can also drizzle a swirl of cream or coconut milk on top for an elegant touch.

Pairing Recommendations

Pair Mulligatawny Soup with a side of garlic naan bread or basmati rice for a complete meal. A crisp green salad or steamed vegetables can also complement the flavors of the soup.

Storage and Reheating Instructions

Store leftover Mulligatawny Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally until heated through. Add a splash of broth or water if the soup thickens upon reheating.

Nutrition Information

Calories per serving

A serving of Mulligatawny Soup typically contains around 300-400 calories, depending on the portion size and ingredients used.

Carbohydrates

The carbohydrates in Mulligatawny Soup primarily come from the vegetables, rice, and flour used in the recipe. A serving of this soup typically contains around 30-40 grams of carbohydrates.

Fats

The fats in Mulligatawny Soup mainly come from the butter used for sautéing the vegetables and meat. A serving of this soup typically contains around 15-20 grams of fat.

Proteins

The proteins in Mulligatawny Soup come from the beef and almonds used in the recipe. A serving of this soup typically contains around 20-25 grams of protein.

Vitamins and minerals

Mulligatawny Soup is a good source of vitamins and minerals, particularly vitamin A, vitamin C, iron, and potassium. The vegetables and meat used in the recipe provide a variety of essential nutrients.

Alergens

This recipe contains dairy (butter) and nuts (almonds), which may be allergens for some individuals. It is important to check for any food allergies before preparing or consuming this soup.

Summary

Overall, Mulligatawny Soup is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a satisfying meal option for those looking for a flavorful and comforting soup.

Summary

Mulligatawny Soup is a delicious and comforting dish that combines the flavors of India with a British twist. This hearty soup is packed with vegetables, meat, and aromatic spices, making it a satisfying meal option for any occasion. Enjoy a bowl of Mulligatawny Soup with a side of naan bread or rice for a flavorful and nutritious dining experience.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Mulligatawny Soup. It was a warm summer day, and I was rummaging through my old recipe box, looking for something new to try. As I sifted through the faded index cards and yellowed newspaper clippings, my eyes landed on a handwritten note tucked away in the corner.

The note was written in elegant script, with detailed instructions on how to make Mulligatawny Soup. Intrigued by the exotic name, I decided to give it a try. Little did I know that this simple decision would lead me on a culinary journey that would shape my love for cooking.

The recipe called for a medley of spices – curry powder, cumin, coriander, and turmeric – to create a rich and flavorful broth. It also included hearty ingredients like chicken, lentils, and rice, giving the soup a satisfying texture and depth of flavor. As I followed the instructions, the fragrant aroma filled my kitchen, transporting me to distant lands with each whiff.

I couldn't help but wonder about the origins of this recipe. Who had written it? Where had they learned to make Mulligatawny Soup? I imagined a far-off land, with bustling markets and spice traders haggling over their wares. Perhaps this recipe had been passed down through generations, each cook adding their own twist to make it their own.

As the soup simmered on the stove, I couldn't resist taking a small taste. The flavors were unlike anything I had ever experienced – warm and comforting, with a hint of spice that lingered on my tongue. I knew that this recipe would become a staple in my kitchen, a dish to be shared with family and friends for years to come.

Over time, I began to experiment with the recipe, adding my own touch here and there to suit my taste. Sometimes I would swap out the chicken for lamb or beef, or add a dollop of yogurt for a creamy finish. Each variation brought a new depth of flavor, a new twist on an old favorite.

As I shared my creation with loved ones, they marveled at the complexity of the flavors, the warmth of the spices, and the comforting nature of the dish. They asked for the recipe, eager to recreate it in their own kitchens. And so, the tradition of Mulligatawny Soup was passed on, from one cook to another, a symbol of the power of food to bring people together.

As I look back on that fateful day when I discovered the recipe for Mulligatawny Soup, I am filled with gratitude for the culinary journey it has taken me on. It has taught me the importance of tradition, the joy of experimenting in the kitchen, and the pleasure of sharing a meal with those you love.

And so, I continue to cook this beloved dish, adding my own twist each time, knowing that with each spoonful, I am honoring the past, celebrating the present, and creating memories for the future. For me, Mulligatawny Soup will always hold a special place in my heart, a reminder of the power of food to nourish not only the body, but the soul.