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Mulligatawny Soup

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


  • 16 cups Chicken broth
  • 6 cups water
  • 2 ro 3 large Potatoes
  • 1 heart celery, cleaned, trimmed, & sliced
  • 1 large eggplant, peeled and diced
  • 2 large Onions, chopped
  • 3 cups frozen Corn
  • 2 12oz jars Roasted Red Bell Peppers, chopped
  • 1 15oz. can Tomato sauce
  • 1 1/2 cups shelled pistachios
  • 1 1/2 cups Cashew halves
  • 1 handful Parsley, sliced thin
  • 3/4 cup Lemon juice
  • 3/4 cup butter
  • 4 TB sugar

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.

Helpful Hints

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.



Spices Featured in this Recipe

Hot Curry


Jar, 1/2 Cup, 2 oz.

Broken Leaf Thyme


Jar, 1/2 Cup, 1.1 oz.



Jar, 1/2 Cup, 1.7 oz.

Ground Nutmeg


Jar, 1/2 Cup, 2.4 oz.

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