Mulligatawny Soup

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.

Yield: Enough to Freeze Three Meals

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Mulligatawny Soup Recipe

  • 16 cups Chicken broth
  • 6cups water
  • 2 ro 3 large Potatoes
  • 1 heart celery, sliced
  • 1 large eggplant, peeled and diced
  • 2 large Onions, chopped
  • 3 cups frozen Corn
  • 3 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
  • 3/4 cup Lemon juice
  • 3/4 cup butter
  • 4 TB sugar
  • 1 1/2 tsp, Curry powder
  • 1 tsp. black pepper
  • 1 tsp, ground thyme
  • 2 tsp. turmeric
  • 2 dashes nutmeg
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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.
Serve with chapati bread or pitas.

Yield: Enough to Freeze Three Meals
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.


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