Click this file for a pdf version of the recipe:
blog_-_mulligatawny_soup.pdf |
I was quite surprised to find that so many of our friends liked tonight's soup at Life Group. It was one I fell in love with as an appetizer at an Indian restaurant years ago, but I didn't think most would like it since it had curry and cilantro in it... Maybe because the other soup offering was announced as being on the "spicier side" that the kids ventured to try my soup tonight. It's not spicy, but it's definitely full of flavor. A friend taught me tonight that it is considered an English soup with its origin in Indian cuisine; she looked it up after seeing I signed up to bring this. I think I started with the Joy of Cooking recipe for Mulligatawny Soup and made major changes; it's been years so I can't remember where my recipe began! lol. It's been years since I had this soup outside my home, so I have no idea if it is anything like what others consider "Mulligatawny Soup." It's what I like though! And now I know this is a soup that 4 other families, kids included, like! Thanks all! My first recipe post...
Mulligatawny Soup
Sauté on med high heat in a large soup pot:
(Sautéing in oil helps your food to keep its shape after boiling for a long time.)2-3 T coconut oil
Add to veggies:
I pressurized this for about 10 minutes on high, but basically if you don't have a pressure cooker, just cook as long as it takes to cook the lentils and veggies--my guess is 15 more minutes since you already partially cooked them in oil. Check to see all foods are cooked. Enjoy with Naan or Pita Bread...
Homemade Mulligatawny Seasoning Packet
I started to make a stash of this Seasoning Packet in snack-sized Ziploc baggies because I liked this soup that much! I wanted the spices portion of this recipe to be super quick after I had the veggies, beans and chicken in the boiling water.
Mulligatawny Soup
Sauté on med high heat in a large soup pot:
(Sautéing in oil helps your food to keep its shape after boiling for a long time.)2-3 T coconut oil
- 1 onion, chopped
- 1 c green lentils, sorted, rinsed and drained
- 3 carrots, chopped or sliced
- 3 stalks celery, halved and chopped
- 2 lg potatoes or 8 small new potatoes, cubed
Add to veggies:
- 10 c boiling water
- 1/2 t lime or lemon juice (I had lime on hand)
- 3 1/2 T Bragg's Liquid Aminos (If you can't get this, you could salt to taste and maybe add 1 T soy sauce?)
- 1 T olive oil
- 1 T chicken bouillon base (I used Better than Bouillon brand from Walmart)
- 2 c cooked chicken, diced
- Homemade Mulligatawny Seasoning Packet (see below)
I pressurized this for about 10 minutes on high, but basically if you don't have a pressure cooker, just cook as long as it takes to cook the lentils and veggies--my guess is 15 more minutes since you already partially cooked them in oil. Check to see all foods are cooked. Enjoy with Naan or Pita Bread...
Homemade Mulligatawny Seasoning Packet
- 2 T parsley, dry
- 1/4 t black pepper (I like coarsely ground)
- 1 t garam masala
- 3/4 t garlic powder
- 1 T cilantro, dry
- 1 T + 2 t curry powder
I started to make a stash of this Seasoning Packet in snack-sized Ziploc baggies because I liked this soup that much! I wanted the spices portion of this recipe to be super quick after I had the veggies, beans and chicken in the boiling water.