Origin Mulligatawny Soup

Mulligatawny, meaning “pepper water,” originated in South India as a spicy broth. It evolved during British colonial times, incorporating ingredients like lentils, apples, and cream, becoming the fusion soup enjoyed worldwide today.

Why You’ll Love This Recipe

This soup beautifully balances spicy, savory, and creamy elements. It’s nourishing, filling, and flexible — great for meal prep or a cozy dinner. Plus, it’s easy to make vegetarian or vegan with simple substitutions.

Also Read : Strawberry Cheesecake Dump Cake

Mulligatawny Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

213

kcal

Ingredients

• 1 cup red lentils, rinsed

• 1 tbsp oil or ghee

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1-inch piece ginger, minced

• 2 carrots, diced

• 1 apple, peeled and chopped

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric

• ½ tsp chili powder (optional)

• 4 cups vegetable or chicken broth

• 1 cup coconut milk or cream

• Salt and pepper to taste

• Fresh cilantro for garnish

Directions

• Heat oil or ghee in a large pot over medium heat. Sauté onion, garlic, and ginger until soft and fragrant.
• Add carrots, apple, and spices. Cook for 2–3 minutes, stirring frequently.
• Stir in the lentils and broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until lentils are soft.
• Use an immersion blender to puree the soup until smooth (or leave slightly chunky if preferred).
• Stir in coconut milk or cream. Heat through but do not boil.
• Season with salt and pepper to taste.
• Garnish with fresh cilantro and serve hot.

Notes

• For a vegan version, use oil and coconut milk.
• Add cooked chicken or shrimp for a non-vegetarian twist.
• Adjust spices to your heat preference.
• Serve with naan or crusty bread for a complete meal.

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Origin Baked Potato Soup

Baked potato soup is inspired by classic loaded baked potatoes, a staple in American cuisine. The idea of transforming baked potatoes into a creamy soup became popular in the 20th century, combining all the beloved toppings—cheese, bacon, and sour cream—into one bowl.

What I Love About This Recipe

I love how this soup takes everything great about a loaded baked potato and turns it into a warm, creamy bowl of goodness. The crispy bacon, gooey cheese, and creamy texture make it a comforting and satisfying dish. Plus, it’s super easy to customize with your favorite toppings!

Also Read : French Silk Pie Bars

Baked Potato Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

420

kcal

Ingredients

• 4 large russet potatoes, baked and diced

• 6 slices bacon, cooked and crumbled

• 4 tablespoons butter

• 1 small onion, diced

• 2 cloves garlic, minced

• ¼ cup all-purpose flour

• 4 cups chicken broth

• 2 cups milk (whole or 2%)

• 1 cup heavy cream

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon smoked paprika (optional)

• 1 cup shredded cheddar cheese

• ½ cup sour cream

• 2 green onions, chopped (for garnish)

Directions

• In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until soft.
• Stir in the garlic and cook for 30 seconds until fragrant.
• Sprinkle in the flour and whisk continuously for 1-2 minutes to make a roux.
• Gradually pour in the chicken broth, whisking constantly to prevent lumps.
• Add the milk, heavy cream, salt, black pepper, and smoked paprika. Stir well.
• Add the diced baked potatoes and bring the soup to a gentle simmer. Let it cook for 10-15 minutes, stirring occasionally.
• Use a potato masher or immersion blender to mash some of the potatoes, leaving some chunks for texture.
• Stir in the shredded cheddar cheese, sour cream, and half of the crumbled bacon. Mix until smooth.
• Taste and adjust seasoning if needed.
• Serve hot, garnished with the remaining bacon, green onions, and extra cheese if desired.

Notes

• For a thicker soup, reduce the broth by ½ cup or add more mashed potatoes.
• If you prefer a smoother texture, blend the soup completely using an immersion blender.
• Leftovers can be stored in the fridge for up to 3 days and reheated on the stovetop.

The post Baked Potato Soup appeared first on RecipeWikki.

Origin Broccoli Cheese Soup

Broccoli Cheese Soup is believed to have originated in the United States, gaining immense popularity in the late 20th century as a comforting and hearty dish. While creamy vegetable soups have been around for centuries, this particular combination of broccoli and cheese became famous due to its rich texture and comforting taste. Many credit the widespread love for this soup to casual dining chains like Panera Bread, which helped popularize it as a staple menu item. Over time, home cooks and chefs have experimented with different cheeses, seasonings, and techniques to make it even more flavorful.

What I Love About This Recipe

The rich and velvety texture of the soup makes it incredibly satisfying. The combination of sharp cheddar cheese with tender broccoli creates a perfect balance of flavors. Plus, it’s easy to make in under 30 minutes, making it a great weeknight meal.

Also Read : Easy Salted Caramel Apple Pull-Apart Bread

Broccoli Cheese Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

325

kcal

Ingredients

• 3 cups broccoli florets, chopped

• 2 cups shredded sharp cheddar cheese

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream

• 2 cups vegetable or chicken broth

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon paprika (optional)

Directions

• In a large pot, melt butter over medium heat. Add chopped onions and garlic, sauté until soft.
• Stir in flour and cook for 1-2 minutes, whisking continuously.
• Slowly add milk, cream, and broth while stirring to avoid lumps.
• Bring the mixture to a simmer, then add chopped broccoli. Cook until tender (about 10 minutes).
• Reduce heat and stir in shredded cheddar cheese until melted.
• Season with salt, pepper, and paprika. Blend for a smoother texture if desired.
• Serve warm with extra shredded cheese on top.

Notes

• For a healthier version, use half-and-half instead of heavy cream.

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