Best 3 Soup Nazi Mulligatawny Soup Recipes

Are you looking for an extraordinary soup recipe that combines exotic flavors and textures? Look no further than the legendary Mulligatawny Soup, a delightful culinary creation with origins in the vibrant streets of 19th-century Madras (now Chennai), India. This historical soup has earned its place as a beloved classic, captivating taste buds worldwide with its aromatic blend of spices, creamy coconut milk, and an array of vegetables. Join us as we delve into the enticing world of Mulligatawny Soup, exploring variations that range from the traditional to the contemporary, all while uncovering the secrets that make this soup an enduring favorite.

This comprehensive guide features three distinct Mulligatawny Soup recipes that cater to a range of preferences and dietary choices. First, we'll embark on a journey to prepare the timeless Classic Mulligatawny Soup, staying true to the traditional Indian roots of this remarkable dish. Next, we'll introduce a flavorful rendition of Vegetarian Mulligatawny Soup, specially crafted for those seeking a hearty and satisfying meatless option. Lastly, for those with gluten sensitivities, we'll create a delectable Gluten-Free Mulligatawny Soup, ensuring that everyone can enjoy the wonders of this culinary treasure. Get ready to tantalize your senses as we unveil the secrets of this remarkable soup, guiding you step-by-step through the process of creating an unforgettable dining experience.

Let's cook with our recipes!

THE BEST MULLIGATAWNY SOUP RECIPE

The Best Mulligatawny Soup Recipe image

Provided by Victor

Categories Soup

Time 1h20m

Number Of Ingredients 17

Ingredients

6 chicken thighs ((about 1 lb total, skinless, boneless, cut into 1/2-inch cubes; see notes for substitutions))
1/2 cup yellow onions (chopped)
2 celery stalks (chopped)
2 small carrots (diced)
1 leek (thinly sliced (white part only))
1/2 stick butter ((unsalted))
2 Tbsp all-purpose flour
2 tsp mild curry powder (or medium / hot for more burn in your mouth)
5 cups chicken stock ((or chicken broth))
1/2 apple (cored and finely chopped)
1/4 cup white rice
Salt (to taste)
Freshly ground black pepper (to taste)
1/8 tsp ground nutmeg
1/8 tsp dried thyme
1 cup heavy cream (heated (optional))
Chopped fresh parsley

Steps:

Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
Add the flour and the curry, and cook over medium heat for 5 more minutes.
Add the chicken broth, mix well, and bring to a boil. Simmer for about 30 minutes.
Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
When serving, add heated cream (optionally) and chopped fresh parsley.

Nutrition Facts : Calories 692 kcal, Carbohydrate 30 g, Protein 43 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 282 mg, Sodium 746 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

MULLIGATAWNY SOUP I

Mulligatawny Soup I image

The name Mulligatawny means 'pepper water', and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago.

Provided by L. Peter

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

Ingredients

½ cup chopped onion
2 stalks celery, chopped
1 carrot, diced
¼ cup butter
1 ½ tablespoons all-purpose flour
1 ½ teaspoons curry powder
4 cups chicken broth
½ apple, cored and chopped
¼ cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
½ cup heavy cream, heated

Steps:

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.

Nutrition Facts : Calories 222.8 calories, Carbohydrate 13.5 g, Cholesterol 62.2 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 9.5 g, Sodium 733.9 mg, Sugar 3.2 g

MULLIGATAWNY SOUP

Mulligatawny Soup image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 cup diced onions
4 to 6 carrots, diced
4 celery stalks, diced
1/2 cup butter
3 tablespoons all-purpose flour
4 teaspoons curry powder
8 cups chicken stock
2 Granny Smith apples, peeled, cored and diced
1 cup cooked white rice
1 cup cooked diced chicken
1 teaspoon salt
1/4 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 cup cream, hot

Steps:

In a large stockpot, over medium, add the onions, carrots, celery stalks and butter. Cook until tender, but do not burn them. Stir in the flour and curry and cook for 3 minutes. Pour in 8 cups of chicken stock and let simmer for 30 minutes. Then add in the remaining ingredients, except the hot cream. Let simmer for 15 minutes and then add in 1 cup hot cream. Ladle into serving bowls and serve.

Tips:

Use a heavy-bottomed pot or Dutch oven to make the soup. This will help to prevent the soup from burning and will evenly distribute the heat.
Don't be afraid to experiment with different vegetables and spices in your soup. There are many variations of mulligatawny soup, so feel free to customize it to your own taste.
If you don't have any leftover chicken, you can use cooked chicken breasts or thighs. Just shred the chicken before adding it to the soup.
Serve the soup with a side of rice, naan, or papadums.

Conclusion:

Mulligatawny soup is a delicious and versatile soup that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it is also a healthy and nutritious meal. Whether you are a fan of spicy food or not, there is a mulligatawny soup recipe out there for you. So next time you are looking for a comforting and flavorful soup, give mulligatawny soup a try.