Mulligatawny Soup

Just the thing for this freezing cold and snowy weather we're having here in the UK at the moment.

Mulligatawney Soup Origins

Mulligatawny is a soup that originated from South Indian cuisine. It was very popular in British India and by the 1800s it began to appear in cookbooks of the day; with each cook featuring its own recipe.

There are so many variations of Mulligatawny you would not believe it! This is a lovely curry flavoured soup with rice and sometimes shredded cooked roast beef.

In Gordon Ramsay's recipe he uses vegetable stock, but I like to use beef stock for a lot more flavour.

I also used medium heat curry powder and instead of mild as we like a bit of heat but I think next time I'll use hot curry powder.

Top Tip!

The book says to add 150g cooked rice but I think that must be a printing error as it would end up like porridge so I went for 50g and it worked.

Mulligatawny Soup Recipe

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mulligatawny soup recipe, mulligatawny soup

soup

Indian

Yield: 4

Author: Jan Bennett

Mulligatawny Soup Recipe

This Gordon Ramsay soup recipe is nice and warming, perfect for cold winter days.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• a big knob of butter
• 2 onions - peeled and chopped
• Sea salt and freshly ground black pepper
• 3 tbsp tomato purée (paste in the USA)
• 2 or 3 tbsp of curry powder - medium heat
• 2 tbsp plain flour
• 2 or 3 tbsp ginger - grated
• 1 green apple - peeled and grated
• 300ml beef stock
• 400ml tin of coconut milk
• 50g cooked long-grain rice

To serve

• a few fresh coriander leaves
• a dollop of sour cream for each bowl
• chunks of nice freshly baked bread

Instructions

1. Melt the butter in a pan and add the onions and some seasoning.
2. Cook the onions for about 10 minutes, until they begin to soften, but don't let them colour too much.
3. Add the tomato purée, curry powder and flour. Cook for 2 minutes, stirring frequently until it smells delicious.
4. Now add the ginger and apple and stir over high heat for a few minutes.
5. Deglaze the pan with the stock, scraping the bottom of the pan with a wooden spoon to remove any bits.
6. Add the coconut milk and simmer until thickened.
7. Just before serving, add the cooked rice and make sure it's nicely heated through and then season generously to taste.
8. Pour into bowls, add a dollop of sour cream and a few coriander leaves.
9. Now get the bread at the ready and dunk it in!

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