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Mulligatawny Soup (Two Kitchen Style)

February 11, 2017

This soup was born from a desire for something Indian in flavor that would make use of the many winter vegetables in the refrigerator.  After a bit of googling and pinteresting (is that even a word?) we created this recipe. Mulligatawny soup is an Indian-style soup based on and around British traditions.

 

 

 

We used Wikipedia's rough recipe for Mulligatawny soup as our starting point,  and then filled in the blanks with what was most abundant in the kitchen.

 

And we're happy with what we came up with!

 

It's got just enough heat to warm you up on a cold winter day and a balance of Indian spices that hit all of your 5 basic tastes.

 

It's a little sweet, has a tinge of sour, just enough salt, a wee bit of bitterness and the just right balance of umami.

 

And we found it's history inspiring.

 

 

According to our good friends at Wiki the original recipe for Mulligatawny soup was made by:

 

"pounding"a dessert-spoonful of tamarind, six red chilies, six cloves of garlic, a tea-spoonful of mustard seed, a salt-spoonful of fenugreek seed, twelve black peppercorns, a tea-spoonful of salt, and six leaves of karay-pauk (curry leaves). When worked to a paste, add a pint of water, and boil the mixture for a quarter of an hour. While this is going on, cut up two small onions, put them into a chatty, and fry them in dessert-spoonful of ghee till they begin to turn brown, then strain the pepper-water.

 

About that pepper-water, supposedly Mulligatawny when translated, means pepper-water.

 

Have no fear, we didn't make this recipe too hot. You could, however, increase the number of peppers based on your like or dislike of hot foods.

 

 

 

After more googling to determine just how big a salt, dessert, and tea-spoon were, we were ready to cook (well almost).

 

Even more googling was done to see if there were other recipes for Mulligatawny soup and if so, how they were made. It turns out there are plenty of recipes but each and every one of them is completely different.

 

I couldn't even find a recipe that used the same spices History book Wiki used. But, that's the fun of cooking.

 

Creativity.

Lots and lots of creativity.

 

That said, don't think of this recipe as set in stone. Open your fridge and use whatever root vegetables you've stored, and if you don't have chickpeas? Use lentils. Don't like kale? Spinach can easily take it's place.

 

The only part of this recipe that needs left alone (well, at least fiddle with it as little as possible) is the combination of spices and aromatics. Once you've created the base you can fiddle away based on what you've got.

 

 

All that to say...get out the cutting board and soup pot. This is a soup we PROMISE you'll love. Be sure and let us know how your Mulligatawny soup turned out and if you followed it "as-is" or let your creative juices flow.

Mulligatawny Soup

Ingredients

  • 1 cup onion, diced

  • 1 tablespoon coconut oil

  • 6 cloves garlic, minced

  • 2 dried red chili's, minced

  • 1 teaspoon mustard seed

  • 1/2 teaspoon fenugreek seed

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon salt

  • 2 bay leaves

  • 2 vegetable bouillon + 6 cups water (6 cups low-sodium vegetable broth)

  • 5-6 carrots and/or parsnips, sliced

  • 2 small sweet potatoes, diced

  • 1 can chickpeas, rinsed and drained

  • 4 cups kale, chopped

  • 3/4 cup lite coconut milk

  • 1 tablespoon lime juice

  • 1 teaspoon brown sugar

Instructions

1. Melt the coconut oil in a large saucepan. Add the onion and saute for 3-5 minutes or until begins softening.

2. Place the chili's, mustard seed, and fenugreek into a mortar and pestle and crush for Add the garlic and spices to the saucepan and saute for 1-2 minutes or until fragrant.

3. Add the bouillon, water and vegetables to the saucepan. Simmer for 10 minutes

4. Add the chickpeas, kale, coconut milk, lime juice and sugar. Cook for 5-6 minutes or until the kale has wilted. Season to taste with additional salt.

 

*The original Wiki recipe used tamarind and curry leaves which aren't always easy to find.

The bay leaves took the place of the curry leaves and the tamarind flavor was replicated

with the lime juice and sugar.

*Thanks to Wild Hare Organic Farm for the amazing vegetables. We couldn't create these amazing recipes without the lovely vegetables we get in our weekly CSA share. Two Kitchen Collision received no compensation for this post and the recipe idea was entirely our own.

 

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