Indian-inspired soup – RecipeVilla https://recipesvilla.com Boredom of Awesome Taste Wed, 02 Sep 2026 21:37:01 +0000 en-US hourly 1 https://wordpress.org/?v=7.1 https://recipesvilla.com/wp-content/uploads/2026/04/cropped-biryani-1-32x32.png Indian-inspired soup – RecipeVilla https://recipesvilla.com 32 32 Mulligatawny Soup https://recipesvilla.com/mulligatawny-soup/ Wed, 02 Sep 2026 21:37:01 +0000 https://recipesvilla.com/?p=6634 Rich, hearty, and lightly spiced — Mulligatawny Soup is a soul-warming fusion of Indian and British culinary traditions. Packed with vegetables, rice, and often chicken or lentils, it’s a creamy, comforting soup with a golden hue and a complex depth of flavor.

Origin Mulligatawny Soup

The name “Mulligatawny” comes from the Tamil words milagu (pepper) and tanni (water). Originally a thin, peppery broth served in South India, it was adapted by British colonists into a thicker, curry-flavored soup with European ingredients like cream and meat.

What I Love About This Recipe

It’s cozy and filling — the perfect mix of spice and creaminess. You get the richness of a curry, the comfort of a stew, and the balance of sweet, savory, and spicy all in one bowl.

Also Read : Burmese Chicken Curry (Ohn Hnhet Chet)

Mulligatawny Soup
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Mulligatawny Soup

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

350

kcal

Ingredients

  • 1 tbsp butter or oil

  • 1 small onion, chopped

  • 2 garlic cloves, minced

  • 1 inch ginger, grated

  • 1 carrot, diced

  • 1 celery stalk, diced

  • 1 apple (preferably tart), peeled and chopped

  • 1 tsp curry powder

  • ¼ tsp turmeric

  • ¼ tsp cumin

  • Salt and black pepper, to taste

  • ½ cup red lentils or cooked shredded chicken

  • 4 cups chicken or vegetable broth

  • ½ cup cooked rice

  • ½ cup coconut milk or cream

  • Lemon juice, for serving

  • Fresh cilantro, for garnish

Directions

  • Heat butter or oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent.
  • Stir in garlic, ginger, carrot, celery, and apple. Cook for 5 minutes, until softened.
  • Add curry powder, turmeric, cumin, salt, and pepper. Stir to coat the veggies in the spices.
  • Add broth and lentils (or chicken). Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are soft and flavors meld.
  • Stir in cooked rice and coconut milk. Simmer for another 5 minutes.
  • Taste and adjust seasoning. Add a squeeze of lemon juice for brightness.
  • Serve hot, garnished with fresh cilantro.

Notes

  • Easily make it vegetarian by using lentils and vegetable broth.
  • You can purée half the soup for a creamier texture or leave it chunky.
  • Great for meal prep — it thickens and tastes even better the next day.
]]> Chef John’s Mulligatawny Soup https://recipesvilla.com/chef-johns-mulligatawny-soup-2/ Wed, 02 Sep 2026 05:45:26 +0000 https://recipesvilla.com/?p=6843 Rich, aromatic, and deeply comforting, Mulligatawny Soup is a beautifully spiced blend of Anglo-Indian flavors—brought to life in Chef John’s creamy, curry-infused version. Packed with tender chicken, hearty vegetables, and fragrant basmati rice, this soul-warming soup delivers the perfect balance of texture and taste. With its velvety consistency and bold, warming spices, Mulligatawny Soup is the ideal choice for chilly nights or anytime you’re in the mood for something cozy, nourishing, and a little bit exotic.

Origin Chef John’s Mulligatawny Soup

Mulligatawny comes from the Tamil words milagu (pepper) and tannir (water), originally a peppery broth served in South India. British colonists adapted it into a rich soup, often thickened with rice or lentils and flavored with curry powder and cream — a fusion of East and West.

What I Love About This Recipe

Chef John’s version balances the richness of apples and coconut milk with savory chicken and spices. It’s deeply comforting, lightly sweet, and wonderfully aromatic — and it freezes well, too!

Also Read : Ham and Egg Noodles (Schinkennudeln)

Chef John's Mulligatawny Soup
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Chef John’s Mulligatawny Soup

Recipe by RecipesVillaCourse: Appetizer, Soup, Main CourseCuisine: Anglo-IndianDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

350

kcal

Mulligatawny Soup is a rich, comforting soup with origins in South Indian cuisine and British colonial adaptations. Its name comes from the Tamil words milagu (pepper) and tanni (water), but today’s versions are hearty and flavorful—typically made with a base of spiced lentils or rice, vegetables, chicken or lamb, and infused with curry powder, garlic, and ginger. Creamy coconut milk or cream is often added for depth, making it a warming fusion dish perfect for chilly days.

Ingredients

  • 2 tbsp butter

  • 1 small onion, diced

  • 2 ribs celery, sliced

  • 1 large carrot, peeled and diced

  • 2 cloves garlic, minced

  • 1 apple, peeled and diced (Granny Smith preferred)

  • 1 tbsp all-purpose flour

  • 1½ tbsp curry powder

  • 1 pinch cayenne pepper (optional)

  • 4 cups chicken broth

  • ½ cup uncooked white rice

  • 1½ cups cooked chicken, shredded or diced

  • 1 cup coconut milk or heavy cream

  • Salt and pepper, to taste

  • Fresh cilantro or parsley, for garnish

Directions

  • In a large soup pot, melt butter over medium heat.
  • Add onion, celery, carrot, and a pinch of salt. Sauté for 5–7 minutes until soft.
  • Stir in garlic and apple, and cook for 2 more minutes.
  • Sprinkle in flour, curry powder, and cayenne. Stir well and cook 1–2 minutes to form a paste.
  • Slowly whisk in chicken broth. Bring to a simmer, scraping up any browned bits from the pot.
  • Add rice and simmer gently for 20–25 minutes, stirring occasionally, until rice is tender.
  • Add cooked chicken and coconut milk (or cream). Stir and simmer another 5–10 minutes.
  • Season with salt and pepper to taste.
  • Ladle into bowls and garnish with fresh herbs.

Notes

  • For vegetarian version, use vegetable broth and skip the chicken.
  • The apple gives a subtle sweetness — don’t skip it!
  • Leftovers thicken overnight; just thin with a splash of broth or water.
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