Mulligatawny Soup Recipe

Butter: Adds richness and helps to sauté the vegetables.

Onion: Provides a savory base flavor.

Garlic: Adds depth and aromatic qualities.

Carrots: Contributes sweetness and texture.

Celery: Adds a subtle, earthy flavor and crunch.

Green apple: Introduces a hint of tartness and sweetness.

Curry powder: The primary spice blend that gives the soup its distinctive flavor.

Ground cumin: Adds a warm, earthy note.

Ground coriander: Provides a citrusy, slightly sweet flavor.

Red lentils: Adds protein and a creamy texture when cooked.

Chicken broth: Forms the base liquid for the soup, adding depth of flavor.

Coconut milk: Adds creaminess and a subtle sweetness.

Salt: Enhances all the flavors.

Pepper: Adds a touch of heat and complexity.

Fresh cilantro: Used as a garnish to add a fresh, herbal note.

When preparing the onions and garlic, make sure to finely chop them to ensure they cook evenly and release their flavors fully. This will create a more aromatic base for your soup. Additionally, when adding the curry powder, cumin, and coriander, toast them briefly in the butter to enhance their flavors before adding the vegetables. This step will help to deepen the overall taste of the Mulligatawny Soup.

• butter - Substitute with olive oil: Olive oil provides a similar fat content and can add a slightly different but pleasant flavor.

• onion - Substitute with shallots: Shallots have a milder taste and can be used in the same quantity as onions.

• garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder for each clove of garlic to maintain the flavor.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good alternative.

• celery - Substitute with fennel: Fennel has a similar crunch and adds a slight anise flavor that complements the soup.

• green apple - Substitute with pear: Pears provide a similar sweetness and texture, though they are slightly softer.

• curry powder - Substitute with garam masala: Garam masala offers a different blend of spices but can provide a similar depth of flavor.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor and can be used in the same quantity.

• ground coriander - Substitute with ground fennel seeds: Ground fennel seeds offer a slightly sweet and aromatic flavor that can replace coriander.

• red lentils - Substitute with yellow split peas: Yellow split peas have a similar cooking time and texture, making them a good alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar base flavor and is suitable for vegetarians.

• coconut milk - Substitute with almond milk: Almond milk can provide a similar creamy texture, though it is less rich.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, though it will change the color of the soup slightly.

• pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley provides a similar fresh and bright flavor without the distinct taste of cilantro.

• Allow the mulligatawny soup to cool completely before storing. This helps maintain the texture and flavor of the soup.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.

• Label each container with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The mulligatawny soup will stay fresh and flavorful during this period.

• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its delicious taste and texture.

• When ready to enjoy, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps preserve the quality of the soup.

• Reheat the mulligatawny soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Alternatively, you can use a microwave, heating in short intervals and stirring in between.

• If the soup appears too thick after reheating, add a splash of chicken broth or coconut milk to reach the desired consistency.

• Garnish with fresh cilantro just before serving to revive the vibrant flavors and add a touch of freshness to your reheated mulligatawny soup.

• For stovetop reheating:

  1. Pour the Mulligatawny soup into a saucepan.
  2. Heat over medium heat, stirring occasionally to prevent sticking.
  3. Once the soup begins to simmer, reduce the heat to low and continue to heat until it reaches your desired temperature.
  4. Taste and adjust seasoning if necessary, adding a bit more salt or pepper.

• For microwave reheating:

  1. Transfer the soup into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Continue to heat in 1-minute intervals, stirring in between, until the soup is hot throughout.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the Mulligatawny soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the soup from drying out.
  4. Heat in the oven for about 20-30 minutes, stirring halfway through.
  5. Check the temperature and heat longer if necessary, until the soup is hot and bubbling.

• For slow cooker reheating:

  1. Transfer the soup to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly heated.
  4. Taste and adjust seasoning if needed before serving.

• Large pot: Used to cook the soup and combine all ingredients.

• Wooden spoon: Ideal for stirring the ingredients as they cook.

• Knife: Essential for chopping the onions, garlic, carrots, celery, and apple.

• Cutting board: Provides a safe surface for chopping vegetables and fruits.

• Measuring spoons: Used to measure the butter, curry powder, cumin, and coriander accurately.

• Measuring cups: Necessary for measuring the lentils, chicken broth, and coconut milk.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Peeler: Used to peel the green apple before dicing.

• Ladle: Useful for serving the soup into bowls.

• Serving bowls: For presenting the soup when it's ready to be enjoyed.

• Cilantro chopper: Helps in finely chopping the fresh cilantro for garnish.

Prep ingredients ahead: Chop the onion, carrots, celery, and apple the night before to save time.

Use pre-minced garlic: Opt for jarred garlic to skip the mincing step.

Instant pot option: Use an Instant Pot to reduce cooking time by half.

Pre-measure spices: Measure out the curry powder, cumin, and coriander in advance.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Canned lentils: Use canned lentils instead of dried to cut down on cooking time.

Store-bought broth: Use store-bought chicken broth to avoid making it from scratch.