Mulligatawny, the word literally means “Pepper Water”. It is a deliciously complex and a filling meal in itself. In the traditional Indian cuisine, soups do not have any significant place. It has been rumored that the English personalized a conventional spiced pea and lentil Indian peasant recipe to suit their taste of soup and named it Indian. Curry is the main ingredient that makes this soup taste fantastic. This is a healthy and easy to make soup. Go through the recipe below.
Chopped onion – 1/2 cup
Chopped celery – 2 stalks
1 diced carrot
Butter – 1/4 cup
All-purpose flour – 1 and 1/2 tablespoons
Curry powder – 1 and 1/2 teaspoons
Chicken broth – 4 cups
1/2 cored and chopped apple
White rice – 1/4 cup
1 chicken (skinless, boneless)breast half – cut into cubes
Salt to taste
A pinch of ground black pepper
Dried thyme – 1 pinch
1/2 cup of heated heavy cream
Saute the vegetables such as onions, carrot, celery and butter in a big soup pot. Mix in curry and flour and cook the stir-fried vegetables for about five more minutes. Add in that cooked vegetables some chicken stock and mix them well with the vegetables and let it boil. Let it simmer for about half an hour.
Add chopped apple, chicken, white rice, pepper, salt and thyme. Simmer the whole mixture for about 15 to 20 minutes, until the white rice is cooked thoroughly.
Add some hot heavy cream when serving your guests.
If you want to prepare this soup as a veg-soup then use Quorn tenders instead of chicken ( for it to feel like chicken) and use vegetable broth instead of chicken broth. Serve it hot with cream toppings and to lend it a more oriental flavor you can add some coconut milk.