Origin Mulligatawny Soup

Mulligatawny comes from the Tamil words “milagu“ (pepper) and “tanni” (water), meaning “pepper water.” Originally a spicy South Indian broth, it was adapted by the British during colonial times into the heartier soup known today.

What I Love About This Recipe

It’s like a cozy hug in a bowl — warm, gently spiced, slightly creamy, and full of nourishing ingredients. It’s also easily adaptable for vegetarians!

Also Read : Watermelon Salad with Feta

Mulligatawny Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

230

kcal

Ingredients

• 1 tbsp butter or oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 carrot, diced

• 1 apple, peeled and chopped

• 1 tbsp curry powder

• ½ tsp ground cumin

• ¼ tsp cinnamon (optional)

• ½ cup red lentils or cooked rice

• 4 cups chicken or vegetable broth

• 1 cup cooked, shredded chicken (optional)

• ½ cup coconut milk or heavy cream

• Salt and pepper, to taste

• Lemon juice, to finish

• Fresh cilantro, for garnish

Directions

• In a large pot, heat butter or oil over medium heat. Sauté onions, garlic, carrots, and apple for 5–6 minutes until soft.
• Stir in curry powder, cumin, and cinnamon. Cook for 1 minute until fragrant.
• Add lentils and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are soft.
• Use an immersion blender to partially puree the soup, or leave it chunky — your choice!
• Stir in coconut milk or cream, and cooked chicken if using. Simmer another 5 minutes.
• Season with salt, pepper, and a squeeze of lemon juice.
• Garnish with fresh cilantro and serve hot.

Notes

• Use rice instead of lentils for a grainier texture.
• Swap chicken with chickpeas for a hearty vegetarian version.
• A pinch of garam masala adds extra warmth near the end of cooking.

The post Mulligatawny Soup appeared first on RecipeWikki.

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.

The post Mulligatawny Soup appeared first on RecipeWikki.

Origin Mulligatawny Soup

Originally derived from South Indian cuisine, the name “Mulligatawny” comes from Tamil words meaning “pepper water.” The British adapted it during colonial times into a rich soup with meat, rice, and vegetables, making it a cross-cultural classic.

What I Love About This Recipe

It’s rich, aromatic, and deeply satisfying — like chicken curry in soup form. The addition of apples and coconut milk gives it a unique sweet and savory balance, making every spoonful layered and exciting.

Also Read : Pork Wonton Soup

Mulligatawny Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 2 tbsp butter or oil

• 1 medium onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 cloves garlic, minced

• 1 apple, peeled and diced

• 1 tbsp curry powder

• ½ tsp ground cumin

• ½ tsp turmeric (optional)

• 1 cup cooked, shredded chicken

• ½ cup red lentils or cooked rice

• 4 cups chicken broth

• 1 cup coconut milk

• Salt and pepper to taste

• Fresh cilantro or parsley, for garnish

• Lemon wedges, for serving (optional)

Directions

• In a large pot, heat butter or oil over medium heat. Sauté onion, carrots, and celery for 5–6 minutes until softened.
• Add garlic, diced apple, curry powder, cumin, and turmeric. Cook for 2–3 minutes until fragrant.
• Stir in lentils (or rice), chicken, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
• Stir in coconut milk and season with salt and pepper. Simmer for 5 more minutes.
• For a smoother texture, blend part of the soup using an immersion blender (optional).
• Garnish with fresh herbs and serve with lemon wedges if desired.

Notes

• For a vegetarian version, omit chicken and use veggie broth and extra lentils.
• Adjust curry powder based on heat preference.
• Leftovers taste even better the next day as flavors develop.

The post Mulligatawny Soup appeared first on RecipeWikki.