Mulligatawny Soup with Curry, Apple, and Rice Recipe

Introduction

Mulligatawny soup is a comforting, spiced dish with rich flavors from curry and fresh ingredients like apple and ginger. This hearty soup combines vegetables, aromatic spices, and tender rice for a satisfying meal perfect any time of year.

Ingredients

• 20g butter
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 celery sticks, chopped
• 3 carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 2 garlic cloves, chopped
• 1 thumb-sized piece ginger, peeled and grated
• 1 eating apple, cored and chopped
• 1½-2 tbsp medium curry powder
• 1 tsp ground cumin
• ¼ tsp sweet smoked paprika
• 1.2l hot chicken stock
• 1 tbsp tomato purée
• 100g basmati rice
• 1 tbsp mango chutney
• ½ lemon, juiced
• ½ small bunch of coriander, shredded
• yogurt, to serve

Instructions

1. Step 1: Heat the butter and olive oil in a casserole dish. Add the onion and celery with a pinch of salt and fry gently for 10-12 minutes until softened and translucent.
2. Step 2: Stir in the carrots, parsnip, garlic, ginger, and apple. Cook for 1 minute more to release their flavors.
3. Step 3: Add the curry powder, ground cumin, and sweet smoked paprika. Stir well to coat the vegetables in the spices.
4. Step 4: Pour in the hot chicken stock and add the tomato purée. Season to taste, then reduce the heat to low. Cover and simmer gently for 40 minutes.
5. Step 5: While the soup simmers, rinse the basmati rice and cook it in boiling water for 10 minutes. Drain well.
6. Step 6: Once the soup is cooked, blend it until smooth using a hand blender or food processor.
7. Step 7: Stir the cooked rice, mango chutney, lemon juice, and half of the shredded coriander into the soup. Taste and adjust seasoning if needed.
8. Step 8: Ladle the soup into bowls and garnish with the remaining coriander and a dollop of yogurt before serving.

Tips & Variations

• For a vegetarian version, substitute vegetable stock for chicken stock and omit yogurt or use a plant-based alternative.
• Adjust the curry powder quantity to increase or reduce the soup’s spiciness according to your preference.
• Add cooked lentils or chickpeas for extra protein and texture.
• If you prefer a chunkier soup, pulse the blender briefly instead of fully pureeing the soup.

Storage

Store leftover mulligatawny soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. The rice may thicken the soup when stored, so add a bit of water or stock when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, mulligatawny soup tastes even better the next day as the flavors meld. Prepare the soup fully and store it in the fridge, then reheat before serving.

Can I freeze mulligatawny soup?

Yes, you can freeze the soup in portions for up to 2 months. Freeze without the yogurt and add it fresh when reheating to keep the flavor and texture fresh.

Mulligatawny Soup with Curry, Apple, and Rice Recipe

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★★★★★

4.9 from 51 reviews

• Author: Luna
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x

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Description

A flavorful and hearty Mulligatawny soup combining aromatic spices, vegetables, apple, and basmati rice, finished with fresh coriander and creamy yogurt for a comforting meal.

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Ingredients

Scale 1x2x3x

Base

• 20g butter
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 celery sticks, chopped

Vegetables & Fruit

• 3 carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 2 garlic cloves, chopped
• 1 thumb-sized piece ginger, peeled and grated
• 1 eating apple, cored and chopped

Spices & Paste

• 1½–2 tbsp medium curry powder
• 1 tsp ground cumin
• ¼ tsp sweet smoked paprika
• 1 tbsp tomato purée

Liquids & Grains

• 1.2l hot chicken stock
• 100g basmati rice

Finishing Ingredients

• 1 tbsp mango chutney
• ½ lemon, juiced
• ½ small bunch of coriander, shredded
• yogurt, to serve

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Instructions

1. Prepare the base: Heat the butter and olive oil in a casserole dish over medium heat. Add the finely chopped onion and chopped celery with a pinch of salt, frying for 10-12 minutes until softened and translucent.
2. Add vegetables and fruit: Stir in the chopped carrots, parsnip, chopped garlic, grated ginger, and chopped apple. Cook the mixture for 1 more minute to release their aromas.
3. Incorporate spices: Mix in the medium curry powder, ground cumin, and sweet smoked paprika, stirring well to coat the vegetables and develop flavor.
4. Add liquids and simmer: Pour in the hot chicken stock and stir in the tomato purée. Season with salt and pepper to taste. Reduce the heat to low, cover the casserole dish, and let the soup simmer gently for 40 minutes.
5. Cook the rice: While the soup simmers, rinse the basmati rice under cold water. Then, cook it for 10 minutes in boiling water until tender. Drain and set aside.
6. Blend the soup: Once the soup has simmered, use a blender to blitz it until smooth and creamy.
7. Combine rice and finishing touches: Stir the drained rice into the blended soup along with the mango chutney, lemon juice, and half of the shredded coriander. Taste and adjust seasoning as needed.
8. Serve: Ladle the soup into bowls, then garnish with the remaining coriander and a dollop of yogurt for creaminess and contrast.

Notes

• For a vegetarian version, substitute chicken stock with vegetable stock.
• Adjust curry powder quantity to match your preferred spice level.
• The apple adds a subtle sweetness balancing the spices—choose a crisp eating apple like Braeburn or Granny Smith for best flavor.
• Yogurt topping adds creaminess and slight tang; use plain yogurt or Greek yogurt.
• Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stove.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired British

Keywords: Mulligatawny soup, curry soup, Indian-inspired soup, basmati rice soup, spicy soup, vegetable soup