Mulligatawny Soup Recipe
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Mulligatawny Soup
Soup season is definitely here. There's no doubt about it, and here's another restaurant soup from my past.
Years ago, I attended a franchise presentation for a small chain of Indian fast-food restaurants. It was a very interesting concept, as all of the food was prepared off-site and managed in a manner that made it easy to prepare and serve quickly.
Anyway, their website had a recipe for Mulligatawny, a soup that was made famous in North America by TV's Seinfeld. I made it at the time and it was quite tasty. When I decided to make it again, I was surprised to find that the website no longer existed. Fortunately, the Internet Archive had a copy of the page and I was able work from there.
The recipe on the website had a few errors in it, and I never bothered to write the authors for a correction, so I winged it in a few places. Fortunately, that's the nature of the soup - most of the ingredients vary wherever you go. Some variations use meat, some don't. Some use coconut milk, others use milk and cream.
Another tasty looking variation can be found at Foodland Ontario. Unlike their Moroccan Chicken recipe, I'd probably attempt the Foodland Ontario soup by following their directions.
Mulligatawny Soup
Phase 1
- 2 tbsp canola oil
- 1 tsp cumin seeds
- 1/4 cup onion, diced
- 1 crushed garlic clove
- 1/4 cup red pepper, chopped
- 1 cup tomato sauce
- 4 cups water
- 1/4 cup chopped basil
- 1 tsp lemon juice
- 1/2 tsp cayenne pepper
- 1/2 tsp curry powder
- salt and pepper to taste
- 1-1/2 cups milk
- 1/2 cup cream
- 2 tsp sugar
- In a pot, heat oil on medium and sauté onions and cumin seeds until onions are translucent.
- Add garlic, red peppers, and tomato sauce stirring continuously.
- Add water, basil, lemon juice, cayenne pepper, curry powder, salt and pepper, and bring to a boil.
- Reduce to medium and cook, covered for 30 minutes, or until vegetables are tender.
- Transfer mixture to a blender.
- Add milk and puree the mixture.
- Return soup to the pot and stir in cream and sugar.
- Phase 2
- 2 tbsp canola oil
- 1/4 cup tomato sauce
- 1/4 cup water
- 1 bay leaf
- 1 potato, peeled and diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1/4 cup eggplant, peeled and diced
- 1/4 cup green peas
- salt and pepper to taste
Combine all ingredients in a deep pan over medium heat.
Let vegetables simmer for 10 minutes, stirring occasionally until cooked.
Pour mixture into pot from phase 1 and let simmer for at least 15 minutes, stirring occasionally.
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