. Indian-Inspired Mulligatawny Soup Seriously Soupy

Friday, August 27, 2010

Indian-Inspired Mulligatawny Soup

 Indian-Inspired Mulligatawny Soup -- Seriously Soupy

After I mastered making my own vegetable broth (ok, there wasn't that much to master), I found myself with eight cups of stock and one too many soup ideas. I wanted to deviate from what I typically make on Soupy and was instantly attracted to a Indian-inspired Mulligatawny soup recipe from the amazing book "500 soups." Reading more about this soup, it was interesting to learn that it actually isn't a traditional Indian soup at all, but rather, a soup that was adapted by the British who loved the side dish of Indian peas and lentils that they turned into a soup and called Indian (SoupSong.com).

For this recipe, I used the suggested list of ingredients -- red lentils and coconut milk and added some of my own -- yogurt, dill, potatoes, cauliflower and chickpeas. As it was cooking, I found that the chili pepper and jalapeno really made the soup pop (not to mention caused some mild tearing), so I added more cinnamon, yogurt and lime - maybe next time I wouldn't use both spices. For those of you that want a spicy Mulligatawny soup; don't worry it still has a kick. Probably one of my favorites, the soup had so many different flavors and ingredients that it was not only satisfying as a soup, but filled me up like any meal would.  I hope you enjoy this one, I know I did...
Carrots for the Mulligatawny Soup - Seriously Soupy
Indian-Inspired Mulligatawny Soup
4 cups of homemade vegetable stock (see recipe)
1/2 head of cauliflower, chopped up
1 can of chickpeas
2-3 blue potatoes, cut up (with skins)
2 cups of red lentils
3 carrots, chopped up
2 stalk of scallions, chopped up
1 can of coconut milk
1 red onion, finely chopped
1 chili pepper, chopped up
1 clove of garlic, minced
1 teaspoon cumin
1 teaspoon tumeric
1 teaspoon cinnamon
1 teaspoon curry powder
handful of fresh dill, approx.
1 tablespoon of olive oil
sprinkle of lime juice
1/2 cup of Greek yogurt such as FAGE
salt and pepper to taste

One hot chili pepper - Seriously Soupy
For an added zip, a jalapeno pepper - Seriously Soupy
Red lentils for Mulligatawny Soup - Seriously Soupy
Purple potatoes for Mulligatawny soup - Seriously Soupy
Pour your broth in a pot and start to boil. Chop up the scallions, carrots, onions, garlic, chili pepper and jalapeno pepper and add them to the pot. Add the lentils, dill and various spices (cumin, cinnamon, tumeric and curry). Let cook for 20 minutes, then add the cauliflower, potatoes, coconut milk and the chickpeas. Cover and let cook for another 20 minutes on a low flame. Taste and maybe add more spices (I added more cinnamon) and some water. Lower flame and pour in the bowl. Add a scoop of yogurt (calms down the spiciness of the soup) and enjoy!

Seriously Soupy Serena

Chickpeas for soup - Seriously Soupy


  1. Wow! This is one of my favorite soups. Can't wait to try yours

  2. This one is great - I would love to hear about your experience with the recipe.