Mulligatawny Soup Recipe

Mulligatawny, the word literally means "pepper water". It is a deliciously complex and plentiful meal in itself. In traditional Indian cuisine, soups have no significant place.

It was said that the English had personalized an Indian peasant recipe with lentils and classic spicy peas to satisfy their soup taste and they called it Indian.

The curry is the main ingredient that gives this soup a fantastic flavor. It is a healthy soup and easy to prepare. Explore the recipe below.


ingredients

Chopped onion - 1/2 cup

Chopped celery - 2 stems

1 chopped carrot

Butter - 1/4 cup

All purpose flour - 1 and 1/2 tablespoons
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Curry powder - 1 and 1/2 teaspoons

Chicken broth - 4 cups

1/2 apple, seeded and chopped

White rice - 1/4 cup

1 chicken breast (without skin, without bone) cut into half a cube

Salt to taste

A pinch of ground black pepper

Dried thyme - 1 pinch

1/2 cup of hot cream

instructions

Sauté vegetables such as onion, carrot, celery and butter in a large saucepan. Mix the curry and flour and cook the sautéed vegetables for another five minutes. Add the chicken broth in the cooked vegetables and mix well with the vegetables, then let it boil. Simmer for about half an hour.

Add the chopped apple, chicken, white rice, pepper, salt and thyme. Cook over low heat for about 15 to 20 minutes until the white rice is cooked through.

Add thick, hot cream to your guests' service.

If you want to make this soup like vegetable soup, use tender Quorn instead of chicken (so it looks like chicken) and use vegetable broth instead of chicken broth. Serve hot with the ingredients of the cream and to give it a more oriental flavor, you can add coconut milk.

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