Mulligatawny Soup
Hearty Mulligatawny with curry, nuts, and vegetables. Large-batch recipe with tips for vegetarian swaps, low-sodium broth, and make-ahead care.
This is a large recipe that can serve many, and requires a large stock pot. My Daughter worked for Ameri-corp literacy Program in Pittsburgh. She was always telling her students about how I love to cook ethnic foods. So one of her Indian students (Mina) sent this to me and I adapted it to English.
Submitted by: Mrs. Linda S. from Johnstown, Penna.
Yield: Enough to Freeze Three Meals
- This is a large-batch Mulligatawny that needs a big pot and long simmering to reduce and thicken.
- Simple swaps: use vegetable broth for a vegetarian version, low-sodium broth to cut salt, or sauté onions and celery first for extra flavor.
- To speed thickening or change texture, puree part of the soup, use a starch slurry, or add blended beans or seeds as a nut-free option.
Spices
Featured in this Recipe
Preparation Instructions:
Combine all ingredients in a large stew pot. Bring to a boil, then reduce the heat and simmer 4 to 5 hours or till reduced by half or more and is thick. Stir occasionally for first few hours and then more often the last hour. Stir in parsley near the end.
Serve with chapati bread or pitas.
thespicehouse.com
More About This Recipe
You can use vegetable base instead of chicken broth. For low-sodium soup, use salt-free or low-sodium broth. Good luck letting it get thick, I can never wait that long. For extra flavor sauté the onions and celery in oil before adding all the other ingredients.
Frequently Asked Questions
How many people does this Mulligatawny recipe serve?
This is a very large recipe. Expect roughly 12 to 18 servings depending on portion size. If you serve 1 to 1.5 cup portions it should feed about a dozen; smaller 3/4 cup portions stretch toward the higher end.
Can I make this soup vegetarian or vegan?
Yes. Swap the chicken broth for vegetable broth, replace butter with olive oil or vegan butter, and keep the nuts for richness. For more plant protein, add cooked lentils or chickpeas.
How can I thicken the soup more quickly?
To thicken faster, puree a portion of the soup with an immersion blender or countertop blender and return it to the pot. You can also mash some of the potatoes in the pot, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with cold water), or blend some nuts with a little liquid for body.
Is it OK to freeze Mulligatawny and how long will it keep?
Yes. Cool completely, transfer to airtight containers leaving headspace, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Note that the texture of shelled nuts may change slightly after freezing.
Can I use a slow cooker or Instant Pot instead of a stove pot?
Yes. Slow cooker: cook on low 8 to 10 hours or high 4 to 6 hours until vegetables are soft and soup has thickened. Instant Pot: pressure cook 25 to 40 minutes, then use the sauté function uncovered to reduce and thicken, since pressure cooking does not evaporate liquid.
What can I use instead of pistachios or cashews for nut allergies?
For nut-free richness, use roasted pumpkin seeds or sunflower seeds. You can also blend cooked white beans or cannellini beans for creaminess. Coconut milk adds body but will change the flavor profile.
How should I adjust spices for milder or spicier taste?
Taste as you cook. For more heat, add cayenne, chili powder, or more curry powder in small steps. For milder flavor, reduce curry powder and skip the cayenne. Adjust turmeric and nutmeg modestly so the flavor stays balanced.
How many people does this Mulligatawny recipe serve?
This is a very large recipe. Expect roughly 12 to 18 servings depending on portion size. If you serve 1 to 1.5 cup portions it should feed about a dozen; smaller 3/4 cup portions stretch toward the higher end.
Can I make this soup vegetarian or vegan?
Yes. Swap the chicken broth for vegetable broth, replace butter with olive oil or vegan butter, and keep the nuts for richness. For more plant protein, add cooked lentils or chickpeas.
How can I thicken the soup more quickly?
To thicken faster, puree a portion of the soup with an immersion blender or countertop blender and return it to the pot. You can also mash some of the potatoes in the pot, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with cold water), or blend some nuts with a little liquid for body.
Is it OK to freeze Mulligatawny and how long will it keep?
Yes. Cool completely, transfer to airtight containers leaving headspace, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Note that the texture of shelled nuts may change slightly after freezing.
Can I use a slow cooker or Instant Pot instead of a stove pot?
Yes. Slow cooker: cook on low 8 to 10 hours or high 4 to 6 hours until vegetables are soft and soup has thickened. Instant Pot: pressure cook 25 to 40 minutes, then use the sauté function uncovered to reduce and thicken, since pressure cooking does not evaporate liquid.
What can I use instead of pistachios or cashews for nut allergies?
For nut-free richness, use roasted pumpkin seeds or sunflower seeds. You can also blend cooked white beans or cannellini beans for creaminess. Coconut milk adds body but will change the flavor profile.
How should I adjust spices for milder or spicier taste?
Taste as you cook. For more heat, add cayenne, chili powder, or more curry powder in small steps. For milder flavor, reduce curry powder and skip the cayenne. Adjust turmeric and nutmeg modestly so the flavor stays balanced.
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