Indian Mulligatawny Soup is a deliciously aromatic and comforting dish that combines the warmth of spices, the creaminess of coconut milk, and the heartiness of lentils. Originating from the Indian subcontinent, this soup has evolved into a beloved dish worldwide, thanks to its rich, complex flavors. The balance of sweet apples, savory vegetables, and a variety of spices creates a flavorful and satisfying bowl of goodness that can be enjoyed year-round. Whether you’re seeking a cozy dinner or a flavorful appetizer, Mulligatawny Soup is a perfect choice.
The combination of curry powder, cumin, turmeric, and cardamom infuses this soup with a warming depth, while the addition of coconut milk gives it a silky smooth texture. Red lentils not only add a hearty, comforting element but also pack the soup with protein and fiber, making it a nourishing option. Garnished with fresh cilantro or scallions and crunchy roasted cashews, this soup is as beautiful as it is tasty. You can easily make it vegan by using vegetable broth and oil instead of butter. This Mulligatawny Soup is sure to become a favorite in your recipe repertoire!
Why You’ll Love This Recipe
1. Rich and Flavorful
The perfect balance of spices like curry powder, cumin, turmeric, and cardamom creates an incredibly rich and aromatic soup with layers of flavor.
2. Hearty and Satisfying
With red lentils as a base and the addition of apples, this soup is filling and full of texture, providing a complete meal in one bowl.
3. Dairy-Free and Vegan Option
This soup can be easily made vegan by using vegetable broth and oil in place of butter, and it remains just as creamy and delicious with the addition of coconut milk.
4. Packed with Nutrients
Loaded with vegetables, lentils, and coconut milk, this soup is not only flavorful but also nutritious, with protein, fiber, vitamins, and healthy fats.
5. Customizable Spice Level
Adjust the heat level by modifying the amount of jalapeño, or omit it altogether for a milder soup. You can customize the spice blend to suit your taste perfectly.
Ingredients
- Butter or vegetable oil
- Yellow onion
- Carrot
- Jalapeño
- Garlic
- Ginger
- Apples
- Diced tomatoes
- Curry powder
- Cumin
- Paprika
- Cinnamon
- Turmeric
- Cardamom
- Black pepper
- Thyme
- Red lentils
- Chicken or vegetable broth
- Canned unsweetened coconut milk
- Salt and black pepper
- Roasted cashews (for garnish)
- Chopped cilantro and/or scallions (for garnish)
Variations
- Spicy Version: Add more jalapeños or a pinch of cayenne pepper for extra heat.
- No Coconut Milk: Use heavy cream or cashew cream as a substitute for the coconut milk if you prefer a different type of creaminess.
- Vegetable Variety: Add additional vegetables like spinach, zucchini, or sweet potatoes for extra nutrition and flavor.
- Protein Boost: Add cooked chicken or tofu for added protein, or top the soup with boiled eggs for a richer dish.
- Sweet Touch: Experiment with adding raisins or dried apricots for a touch of sweetness that complements the spices.
How to Make the Recipe
Step 1: Sauté the Vegetables
In a large pot, heat butter or vegetable oil over medium heat. Add the chopped yellow onion, carrot, and jalapeño. Sauté for about 5-7 minutes, or until the vegetables have softened and the onion is translucent.
Step 2: Add Garlic and Ginger
Add the minced garlic and ginger to the pot and sauté for an additional 2 minutes, until fragrant.
Step 3: Add Apples and Spices
Stir in the chopped apples, curry powder, cumin, paprika, cinnamon, turmeric, cardamom, black pepper, and thyme. Cook for about 2 minutes to toast the spices and allow the apples to soften.
Step 4: Add Tomatoes and Lentils
Pour in the diced tomatoes and stir to combine. Add the red lentils and mix everything together.
Step 5: Add Broth and Simmer
Pour in the chicken or vegetable broth and bring the soup to a simmer. Let it cook for 25-30 minutes, or until the lentils are tender and the soup has thickened slightly.
Step 6: Add Coconut Milk
Stir in the coconut milk, then continue to simmer for another 5 minutes, allowing the soup to become creamy and rich. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Blend (Optional)
For a smoother texture, you can blend part or all of the soup with an immersion blender, or transfer a portion to a regular blender. Blend until you reach your desired consistency.
Step 8: Garnish and Serve
Serve the soup hot, garnished with roasted cashews and freshly chopped cilantro or scallions. Enjoy with naan, crusty bread, or rice for a complete meal.
Tips for Making the Recipe
- Adjust Consistency: If the soup is too thick, add more broth or water to reach your desired consistency.
- Use Fresh Spices: For the best flavor, use freshly ground spices whenever possible. This will ensure the soup is bursting with aromatic flavors.
- Let the Soup Rest: If you have time, let the soup rest for 15-20 minutes after cooking. This allows the flavors to meld together even further.
- Make It Ahead: This soup can be made ahead and stored in the fridge for up to 4 days. It actually tastes better the next day as the flavors continue to develop.
How to Serve
Serve the Mulligatawny Soup with a side of fresh naan or warm, crusty bread to soak up the delicious broth. It also pairs well with a simple side of basmati rice or a green salad. For extra flavor, top with a dollop of yogurt or a squeeze of fresh lime.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the soup thickens too much.
Freezing
To freeze, let the soup cool completely and store it in a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stove.
Reheating
Reheat the soup on the stove over low heat, stirring occasionally. If the soup has thickened too much, add a little water or broth to reach your preferred consistency.
FAQs
1. Can I make Mulligatawny Soup ahead of time?
Yes! In fact, the soup tastes even better the next day as the flavors meld together. Store in the refrigerator for up to 4 days.
2. Can I make this soup spicier?
Absolutely! Add more jalapeños or a pinch of cayenne pepper to increase the heat.
3. Can I make this soup without coconut milk?
Yes, you can substitute coconut milk with heavy cream, cashew cream, or any other non-dairy milk of your choice for a different flavor.
4. Is Mulligatawny Soup vegan?
Yes, this soup is easily made vegan by using vegetable broth and oil instead of butter, and coconut milk as the creamy base.
5. Can I add protein to this soup?
Yes! Add cooked chicken, tofu, or even boiled eggs for added protein.
6. What if I don’t have red lentils?
You can substitute with green or yellow lentils, but be aware they may take slightly longer to cook.
7. Can I freeze Mulligatawny Soup?
Yes, this soup freezes well. Just make sure to cool it completely before transferring to an airtight container.
8. Can I blend the entire soup for a smoother texture?
Yes, you can blend all or part of the soup using an immersion blender or a regular blender for a creamier, smoother texture.
9. Can I use a different fruit instead of apples?
Yes, pears or sweet potatoes are great alternatives that can add similar sweetness and texture to the soup.
10. How do I make the soup more flavorful?
For an even richer flavor, toast the spices in oil before adding the other ingredients. Also, allow the soup to simmer for a longer time to develop deeper flavors.
Conclusion
Indian Mulligatawny Soup is a flavorful, warming dish that offers a perfect blend of spices, vegetables, and creamy coconut milk. With its rich texture and vibrant flavors, this soup is both nourishing and comforting. Whether you make it for a cozy dinner or a special gathering, this recipe will certainly impress your guests and leave everyone craving more. Don’t forget the garnishes—roasted cashews and fresh cilantro will elevate this dish to a whole new level!
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Indian Mulligatawny Soup
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
A classic comfort food, Salisbury Steak with Mushroom Gravy features juicy, flavorful beef patties smothered in a rich and savory mushroom gravy. Perfectly seasoned and served with creamy mashed potatoes or your favorite side, it’s a hearty meal that’s sure to satisfy.
Ingredients
For the Salisbury Steaks:
- 1 lb ground beef
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup panko bread crumbs
- 1 large egg
- 2 tbsp Worcestershire sauce
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp Italian seasoning
- 1/4 cup milk
- 1 tbsp olive oil (for sautéing)
For the Mushroom Gravy:
- 2 tbsp olive oil
- 1 cup mushrooms, sliced
- 1/2 onion, thinly sliced
- 1/4 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp flour (optional, for thickening)
- Salt and pepper to taste
Instructions
- In a large bowl, combine the ground beef, chopped onion, garlic, panko bread crumbs, egg, Worcestershire sauce, mayonnaise, ketchup, Dijon mustard, salt, pepper, Italian seasoning, and milk. Mix until fully combined.
- Form the mixture into 4-6 oval-shaped patties, pressing gently to ensure they hold together.
- Heat olive oil in a large skillet over medium heat. Add the patties and cook for 4-5 minutes on each side, until they are browned and cooked through. Remove the patties from the skillet and set aside.
- For the mushroom gravy: In the same skillet, add olive oil and sauté the sliced mushrooms and onions over medium heat until softened, about 5-7 minutes.
- Add the beef broth and Worcestershire sauce to the mushrooms, scraping up any brown bits from the bottom of the skillet. Stir to combine.
- (Optional) If you prefer a thicker gravy, sprinkle in the flour and stir well to avoid lumps. Continue to cook for another 2-3 minutes until the gravy has thickened.
- Return the patties to the skillet, spooning the gravy over the top. Let everything simmer for an additional 5 minutes, allowing the flavors to meld.
- Serve the Salisbury steaks with mushroom gravy over mashed potatoes or alongside your favorite side dish.
Notes
- If you don’t have panko bread crumbs, regular breadcrumbs can be substituted.
- For a richer gravy, you can use heavy cream instead of beef broth.
- The patties can be made ahead of time and frozen, then cooked when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American