Best 2 Crock Pot Mulligatawny Soup Recipes

In the realm of culinary delights, where flavors dance on the palate and aromas awaken the senses, lies a treasure trove of delectable recipes, each with its own unique story to tell. From the vibrant streets of India to the comfort of your own kitchen, embark on a culinary journey with our collection of mouthwatering dishes. Experience the harmonious blend of spices, the richness of ingredients, and the explosion of tastes that define these culinary creations. Whether you're craving a classic comfort food or seeking an exotic adventure, our diverse selection of recipes offers something for every palate. From the hearty and flavorful Crock-Pot Mulligatawny Soup to the tempting Cranberry Orange Scones, each recipe is a testament to the art of cooking and the joy of sharing a delicious meal with loved ones. Let your taste buds be captivated as you explore the culinary wonders that await you within this treasure trove of recipes.

Let's cook with our recipes!

CROCK-POT MULLIGATAWNY SOUP

Crock-Pot Mulligatawny Soup image

A strong and tasty soup. This is not a creamed soup like many mulligatawnies. It's loaded with bite-size veggies and chicken.

Provided by Kimosabe

Categories Chowders

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

4 cups chicken broth
2 cups canned diced tomatoes
1 small onion, fine chopped
1 large carrot, fine chopped
1 small peeled sweet potato, small cubed
1 bell pepper, fine chopped
3 boneless skinless chicken thighs, small cubed
1 large apple, peeled and small cubed
1/2 lemon, juice of
1 tablespoon chopped parsley
2 teaspoons curry powder
1 teaspoon sugar
1 teaspoon salt
black grated pepper
1 1/2-2 whole cloves

Steps:

Place all in Crock-Pot and cook high 4 to 6 hours or on high for one hour and then low for 7 to 9 hours.
It's done when vegetables are fully soft.
Sometimes old crock pots don't put out enough heat to be finished by stated cooking times.
When it's all done, take about two cups of it and put it in a blender and puree. Use a towel over the blender top and hold down firmly to avoid a hot splatter. In a few seconds its about the consistency of baby food.
Stir it back into the soup. This really idealizes the broth of the soup without watering it down.
Like a lot of things, I think this might be better on the second day.
Note: other additions could be: chopped coriander, frozen thawed green peas, cubed white potatoes, diced turnips, diced zucchini.
Yield: 6 to 8 servings.

CROCK POT VEGAN MULLIGATAWNY SOUP

Crock Pot Vegan Mulligatawny Soup image

A hearty root vegetable soup, with sweet curry spices. Serve with a citrus salad and thick whole grain bread. Use vegetable stock for part of the water for a richer soup. I use a prepared garam masala that is not hot, just sweet.

Provided by Chef George S.

Categories Low Protein

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup yellow split peas
3/4 cup brown rice
5 cups hot water
1 teaspoon salt
1 tablespoon olive oil
1 cup onion, diced fine
3 garlic cloves, minced
1 tablespoon garam masala
1 lb yam, cut in 1-inch chunks
1 lb parsnip, cut in 1-inch chunks
1 apple, peeled, cored and cut in 1-inch chunks

Steps:

Turn the crockpot on high and add the hot water or stock, the salt, peas and rice.
Heat a small skillet with the olive oil. Add the garam masala and onion and garlic. Saute until onions are limp and translucent, about 10 minutes. Add to crockpot and stir.
Add yams, parsnips and apples.
Cook on high for 1 hour, then turn to low and simmer for 4 to 6 hours.
About 1/2 hour before serving, use a slotted spoon to remove the large vegetable chunks.
Take the stock with the peas and rice, and run in batches through a food processor or blender to puree.
Taste and adjust salt, and other spices.
Add back in vegetables and cook for another 30 minutes to meld flavors.

Tips:

Choose the Right Ingredients: Use fresh, high-quality ingredients for the best flavor. Organic or locally sourced ingredients are ideal.
Cook the Chicken Properly: Chicken is the main protein in mulligatawny soup. Make sure to cook it thoroughly to ensure it's safe to eat.
Don't Overcook the Vegetables: Overcooked vegetables become mushy and lose their flavor. Add them to the soup closer to the end of the cooking time to retain their crunch and nutrients.
Use a Good-Quality Broth: The broth is the base of the soup, so it's important to use a good-quality one. Homemade broth is ideal, but you can also use a store-bought broth.
Season to Taste: Don't be afraid to adjust the seasonings to your liking. Add more salt, pepper, or spices as needed.
Serve with Fresh Herbs: Fresh herbs like cilantro, parsley, or mint add a pop of color and flavor to the soup. Sprinkle them on top just before serving.

Conclusion:

Mulligatawny soup is a delicious and versatile dish that can be enjoyed by people of all ages. With its unique blend of flavors and textures, it's a perfect choice for a quick and easy weeknight meal or a special occasion dinner. Whether you're a seasoned cook or a beginner, give this recipe a try and experience the delightful taste of mulligatawny soup for yourself.