Name: Winter Vegetable Mulligatawny Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian-Inspired
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 carrots, chopped; 2 celery stalks, chopped; 1 potato, diced; 1 apple, peeled and chopped; 2 cloves garlic, minced; 2 tablespoons curry powder; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 liter vegetable stock; 400ml coconut milk; 100g red lentils; Salt and black pepper to taste; Fresh cilantro for garnish

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Table of Contents: Winter Vegetable Mulligatawny Soup

Winter Vegetable Mulligatawny Soup

WINTER VEGETABLE MULLIGATAWNY SOUP: A Warm Embrace for Chilly Days

As the days grow shorter and a nip fills the air, there’s nothing quite like a bowl of comforting soup to warm you from the inside out. This Winter Vegetable Mulligatawny Soup isn’t just any soup; it’s a flavorful journey to the heart of Indian-inspired cuisine, adapted for the bounty of the winter season.

If you’re looking for a hearty, healthy, and deeply satisfying meal, look no further. This recipe is perfect for cozy evenings, holiday gatherings, or simply a nourishing weeknight dinner.

This mulligatawny soup recipe is a delightful twist on a classic. Traditionally a British colonial adaptation of South Indian cuisine, it’s evolved over time, becoming a beloved dish known for its aromatic spices and creamy texture.

We’ve taken the core flavors and infused them with seasonal vegetables like squash, carrots, and parsnips, creating a vibrant and wholesome soup that’s both familiar and exciting. It’s a fantastic curried lentil soup option that’s sure to become a family favorite. We’ll guide you through each step, ensuring a delicious result even if you’re new to Indian flavors.

This recipe is designed with you in mind – easy to follow, adaptable to your preferences, and packed with goodness. It’s a wonderful way to incorporate more vegetables into your diet and experience the magic of spice without overwhelming heat. So, gather your ingredients, and let’s create a bowl of warmth and flavor!

Alternate Names & Variations

You might also find this soup referred to as simply “Mulligatawny,” or sometimes “Indian Lentil Soup.” Variations abound, with some recipes including chicken or lamb, while others lean heavily into coconut milk for extra creaminess.

A simpler version, focusing on the lentil and curry base, is often called a curried lentil soup, and is a great starting point for those unfamiliar with the full complexity of Mulligatawny. Some cooks also add a swirl of yogurt or a squeeze of lime juice at the end for brightness.

Ingredients: Winter Vegetable Mulligatawny Soup

* 3 tablespoons extra-virgin olive oil, divided
* 1 medium onion, finely chopped
* 2 medium carrots, finely chopped
* 1 medium parsnip, peeled and finely chopped
* 4 cups peeled diced acorn squash or butternut squash
* 1 medium green apple, peeled and finely chopped
* 1 tablespoon curry powder
* 3 cloves garlic, minced, divided
* 1 teaspoon grated fresh ginger
* 4 cups low-sodium vegetable broth
* 1 (14 ounce) can no-salt-added diced tomatoes
* ½ cup red lentils, picked over and rinsed
* ¼ cup chopped fresh cilantro, plus more for garnish

Step-by-Step Instructions

1. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and parsnip and cook, stirring occasionally, until softened, about 8-10 minutes.

2. Bloom the Spices: Add 2 cloves of minced garlic, grated ginger, and curry powder to the pot. Cook for 1 minute more, stirring constantly, until fragrant. This “blooming” process releases the essential oils in the spices, maximizing their flavor.

3. Add the Squash & Apple: Stir in the diced squash and chopped green apple. Cook for another 5 minutes, stirring occasionally, allowing the squash to begin to soften slightly.

4. Simmer the Soup: Pour in the vegetable broth and add the diced tomatoes and red lentils. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils and squash are tender. Chef’s Tip: If the soup becomes too thick, add a little more broth.

5. Blend for Creaminess: Carefully transfer the soup to a blender (working in batches if necessary) and blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot.

6. Finish & Season: Return the blended soup to the pot. Stir in the remaining 1 tablespoon of olive oil and 1 clove of minced garlic. Season with salt and pepper to taste. Shortcut: For a quicker meal, skip the blending step and enjoy a chunkier soup!

7. Garnish & Serve: Ladle the soup into bowls and garnish with fresh cilantro. A dollop of plain yogurt or a sprinkle of red pepper flakes (for a little heat) are also delicious additions.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Approximate Calories: 320 per serving

Why This Recipe Works & Expert Tips

This Winter Vegetable Mulligatawny Soup truly shines because of the balance of flavors and textures. The sweetness of the squash and apple complements the warmth of the curry powder, while the lentils provide a hearty, satisfying base. The ginger and garlic add depth and complexity, creating a truly aromatic experience. It’s easy comfort food for family dinners that doesn’t compromise on nutrition.

The key to a great Mulligatawny is layering the flavors. Blooming the spices in oil before adding the vegetables is crucial. Don’t be afraid to adjust the amount of curry powder to your liking – start with 1 tablespoon and add more if you prefer a bolder flavor.

Using a good quality vegetable broth also makes a significant difference. This recipe is also incredibly versatile; feel free to swap out the squash for sweet potatoes or add other winter vegetables like cauliflower or Brussels sprouts.

Storage, Freezing, and Reheating Tips

Leftover mulligatawny soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, it freezes beautifully! Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags. It can be frozen for up to 2-3 months. When reheating, thaw the soup overnight in the refrigerator.

Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a little extra broth if the soup has thickened during freezing. This makes it a perfect Indian soup recipe to make ahead for busy weeknights.

People Also Ask: Winter Vegetable Mulligatawny Soup

What does mulligatawny soup taste like?

Mulligatawny soup is a complex and flavorful experience! It’s generally described as having a warm, slightly spicy, and savory taste. The curry powder provides a fragrant base, while the lentils offer a hearty texture. The addition of vegetables like squash and apple adds a touch of sweetness, and the ginger and garlic contribute to its aromatic depth.

It’s not typically fiery hot, but you can adjust the spice level to your preference. Overall, it’s a comforting and satisfying soup with a unique blend of Indian-inspired flavors.

What does mulligatawny mean?

The origin of the name “mulligatawny” is fascinating and somewhat debated. It’s believed to derive from the Tamil word “milagu-thanni,” meaning “pepper water.” During the British colonial period in India, British cooks adapted local dishes to their tastes, and this soup evolved from a simple pepper water to a more elaborate concoction.

The name stuck, even as the recipe changed over time, becoming a distinctly Anglo-Indian creation.

Is mulligatawny soup healthy?

Absolutely! This mulligatawny soup recipe is packed with nutrients. Red lentils are an excellent source of protein and fiber, while the vegetables provide essential vitamins and minerals. Curry powder contains antioxidants and anti-inflammatory compounds. Using low-sodium vegetable broth helps to keep the sodium content in check. It’s a hearty and filling soup that’s low in fat and calories, making it a healthy and satisfying meal option.

What is the main ingredient in mulligatawny soup?

While variations exist, the main ingredient in traditional and modern mulligatawny soup is generally considered to be red lentils. They provide the soup’s body and texture, as well as a good source of protein and fiber. However, the defining characteristic isn’t a single ingredient, but rather the blend of spices – particularly curry powder – that gives the soup its distinctive flavor.

Conclusion: Winter Vegetable Mulligatawny Soup

I hope you enjoy this Winter Vegetable Mulligatawny Soup as much as my family does! It’s a recipe that’s been passed down and adapted over the years, and I’m thrilled to share it with you. Don’t be afraid to experiment with the spices and vegetables to create your own unique version.

If you try this recipe, please let me know in the comments below! I’d love to hear your thoughts and see your creations. Share your photos on social media and tag me – I always enjoy seeing what you’re cooking!