Where did mulligatawny soup originate?
If you suspected that this soup comes from India, you are correct! What’s interesting, however, is that Indian cuisine isn’t big on soup. Their traditional dish was referred to as “pepper water,” which is where the “mulligatawny” name comes from. But the thicker, heartier version of the soup that we know today actually came to be by merging the pepper water with British cuisine. This version gets its unique taste from green apples! When the British ruled India in the mid 19th century, they requested that the dish be made with bulkier fillings. Over time, the recipe changed and became the thick, veggie-packed dish that we know today!
Here’s what you’ll need
If you’re a curry regular, this ingredient list should look familiar, as it requires many of the same items.
Vegetables and Butter: We’ll bulk up the soup with a mix of yellow onion, celery, and carrots sauteed in unsalted butter. All-Purpose Flour: Using flour is very important — it does wonders for thickening up the soup! Curry Powder: Did you know curry powder supplies both savory and sweet flavors? It makes a world of difference in this soup! Liquids: For the liquid portion of the recipe, we’ll use vegetable broth and coconut milk. Opt for full-fat canned coconut milk. Chickpeas: Add bulk and protein by including chickpeas. Be sure to drain and rinse them before adding them to the pot. Cooked lentils could also be used here. Apple: This is the magic ingredient for bringing the flavor of the soup together. You’ll need a tart variety, like Granny Smith, for the best flavor punch. Spices: Finally, add spices to finish up the flavor with a bit of black pepper, dried thyme, smoked paprika, and turmeric. Add salt to taste. Feel free to add a pinch of cayenne pepper for a little heat.
Here’s how to make it
You’ll only need about 30 minutes to make vegetable mulligatawny soup. In total, it’s a simple, four-step recipe that will create 4 large servings. Step 1: Prepare The VeggiesTo begin, melt the butter over medium heat in a large pot. Add the onion, celery, and carrots. Cook until the onion is slightly soft and fragrant, about 5 minutes. Step 2: Soupify The DishStir in the flour and curry powder, and be sure to coat the vegetables evenly. Add the broth and bring everything to a simmer to thicken the liquid. Step 3: Add The FlavoringsStir in the coconut milk, drained chickpeas, apple, and spices. Cover the dish and let gently simmer for 10 minutes. Taste and add salt as needed. Step 4: ServeServe warm with rice, naan, and fresh cilantro.
what to enjoy with vegetarian mulligatawny soup
When it comes to side dishes, I recommend something green! This is especially so if pairing the soup with naan and rice.
Air Fryer Brussels Sprouts: Go the super savory route with some healthy, air-fried sprouts! Roasted Asparagus with Romesco Sauce: This side includes a delicious sauce. Quinoa Kale Salad: This offers loads of greens in addition to some quinoa-based protein.
