This comforting yet healthy mulligatawny soup recipe will help you brave the changing season

Updated on: 7 February 2020, 12:00 pm IST

Sipping on tomato and sweet corn soup is way too passe. How about trying something quirky yet healthy like mulligatawny soup?

how to make mulligatawny soup
A warm and comforting soup to satiate your winter cravings.

Since the winter season is on its last legs, it’s time to make the most of all winter delicacies that the season has got to offer. What if we tell you that you can now combine the goodness of winter veggies and spices and savour in the form of a hearty soup?

Soups are uber comforting, especially during winters. And there is absolutely nothing more blissful than tucking inside a cosy blanket while sipping on healthy and wholesome broth.

Today, we bring to you a vegetarian healthy soup recipe that is high both on the health and taste quotient. We’re talking about mulligatawny soup, which originates from South Indian cuisine.

The Mulligatawny was very popular in British India and started to appear in cookbooks during the 1800s. Over the years, mulligatawny recipes have greatly varied in order to flatter both vegetarians and non-vegetarians.

A bowl full of health.

The richness and taste of this soup is highly appreciated as an exotic winter delicacy. Don’t get intimidated by the elaborate ingredient list as it is quite easy-to-prepare.

The best part about this soup recipe is that it is capable of igniting that warmth of flavour due to the involvement of several spices and herbs.

Also, read: Good for Mother Nature, but not for you. Here is the downside of going vegan

Healthy Options by Kamal on Homefoodi mobile app is an expert home master chef that brings to you the recipe for vegetarian mulligatawny in the most simplistic manner. So let’s get started.

Ingredients:
1 onion, chopped
1 red jalapeno, diced
1 carrot, peeled and diced
2 tsp ginger, peeled and crushed
2 small firm apples, peeled and diced
3 garlic cloves, crushed
1 tbsp curry powder
1 tomato, diced
1/2 tsp paprika
1 tsp cumin, ground
1/2 tsp turmeric, ground
1/2 tsp cinnamon, ground
1/4 tsp cardamom, ground
1/2 tsp cinnamon, ground
1/4 tsp black pepper, ground
1/2 cup uncooked red lentils
1/2 teaspoon dried thyme
3 cups vegetable broth
2/3 cup un-sweetened coconut milk
1/4 cup butter
Black pepper and salt to taste
For garnishing
1 tsp cashews, roasted
1 sprig coriander, chopped

Also, read: This nutritious oats kheer recipe will satisfy all your winter dessert cravings

Preparation:
1. Take a large pot to melt butter over medium flame.
2. To this add onion, jalapeno and carrot. Sauté the ingredients for four to five minutes and wait for the onions to turn soft and translucent.
3. Now you need to add garlic, apples, ginger and diced tomatoes to the cooking pot. Sauté the mixture for another two minutes before you add all the spices.
4. Add the lentils and broth. Allow the contents to boil over medium-low flame (uncovered) for 30 minutes.
5. Puree about 70% of the boiled ingredients with the help of an immersion blender. Do make sure to leave some of the whole chunks since they offer a thick texture.
6. Finally, transfer the cooked soup to the pot and add coconut milk. Add black pepper and salt as per your taste preference.
7. Garnish the soup with cashew and coriander for a relishing taste!

Also, read: Brave those winter chills with this piping hot mushroom and coconut shorba

So, go ahead and give this recipe a try. Do share your views with us in the comments below.

Deeksha Sarin Deeksha Sarin

An eccentric foodie and a die-hard falooda lover, Deeksha loves riding scooty in search of good street food! Being a full-grown adult, she is shamelessly addicted to stationary and all-things cutesy. Excellent in making spontaneous plans in town and abroad, she is perpetually bitten by the travel bug.

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