This comforting yet healthy mulligatawny soup recipe will help you brave the changing season

Sipping on tomato and sweet corn soup is way too passe. How about trying something quirky yet healthy like mulligatawny soup?

Since the winter season is on its last legs, it’s time to make the most of all winter delicacies that the season has got to offer. What if we tell you that you can now combine the goodness of winter veggies and spices and savour in the form of a hearty soup?

Soups are uber comforting, especially during winters. And there is absolutely nothing more blissful than tucking inside a cosy blanket while sipping on healthy and wholesome broth.

Today, we bring to you a vegetarian healthy soup recipe that is high both on the health and taste quotient. We’re talking about mulligatawny soup, which originates from South Indian cuisine.

The Mulligatawny was very popular in British India and started to appear in cookbooks during the 1800s. Over the years, mulligatawny recipes have greatly varied in order to flatter both vegetarians and non-vegetarians.

A bowl full of health.

The richness and taste of this soup is highly appreciated as an exotic winter delicacy. Don’t get intimidated by the elaborate ingredient list as it is quite easy-to-prepare.

The best part about this soup recipe is that it is capable of igniting that warmth of flavour due to the involvement of several spices and herbs.

Healthy Options by Kamal on Homefoodi mobile app is an expert home master chef that brings to you the recipe for vegetarian mulligatawny in the most simplistic manner. So let’s get started.

1 onion, chopped
1 red jalapeno, diced
1 carrot, peeled and diced
2 tsp ginger, peeled and crushed
2 small firm apples, peeled and diced
3 garlic cloves, crushed
1 tbsp curry powder
1 tomato, diced
1/2 tsp paprika
1 tsp cumin, ground
1/2 tsp turmeric, ground
1/2 tsp cinnamon, ground
1/4 tsp cardamom, ground
1/2 tsp cinnamon, ground
1/4 tsp black pepper, ground
1/2 cup uncooked red lentils
1/2 teaspoon dried thyme
3 cups vegetable broth
2/3 cup un-sweetened coconut milk
1/4 cup butter
Black pepper and salt to taste
For garnishing
1 tsp cashews, roasted
1 sprig coriander, chopped

1. Take a large pot to melt butter over medium flame.
2. To this add onion, jalapeno and carrot. Sauté the ingredients for four to five minutes and wait for the onions to turn soft and translucent.
3. Now you need to add garlic, apples, ginger and diced tomatoes to the cooking pot. Sauté the mixture for another two minutes before you add all the spices.
4. Add the lentils and broth. Allow the contents to boil over medium-low flame (uncovered) for 30 minutes.
5. Puree about 70% of the boiled ingredients with the help of an immersion blender. Do make sure to leave some of the whole chunks since they offer a thick texture.
6. Finally, transfer the cooked soup to the pot and add coconut milk. Add black pepper and salt as per your taste preference.
7. Garnish the soup with cashew and coriander for a relishing taste!


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