Ingredients for Authentic Mulligatawny Soup
- 2 tablespoons olive oil
- 1 inch fresh ginger root, minced
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 tablespoons gram flour (besan flour)
- 1 medium green apple, peeled and diced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 28 ounces canned crushed tomatoes
- 1 bay leaf
- 1/2 teaspoon freshly ground black pepper
- 4 cups chicken stock
- 1 cup uncooked basmati rice (optional)
- 2 cups cooked chicken, shredded or diced
- fresh lemon wedges, for garnish
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How to Make Authentic Mulligatawny Soup
- Heat 2 tablespoons of oil in a large pot over medium heat. Add 1 inch ginger, minced, and 2 cloves garlic, minced.
- Sauté for 2 minutes, then add 1 medium onion, chopped, and sauté until translucent (about 5 minutes).
- Stir in 2 tablespoons gram flour, 1 medium apple, peeled and diced, 1 tablespoon curry powder, 1 teaspoon turmeric, 28 ounces canned crushed tomatoes, 1 bay leaf, 1/2 teaspoon black pepper, and 4 cups chicken stock.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
- Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth.
- Return the soup to the pot. Add 1 cup basmati rice (if using) and 2 cups cooked chicken, shredded or diced.
- Stir well and simmer for another 10 minutes, or until rice is cooked through. Serve hot, garnished with fresh lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
38g
Fat
10g
Carbs
6g
