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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Incorporate spices: Mix in the medium curry powder, ground cumin, and sweet smoked paprika, stirring well to coat the vegetables and develop flavor.
- 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.
- 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.
- Blend the soup: Once the soup has simmered, use a blender to blitz it until smooth and creamy.
- 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.
- 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
