A faithful reader emailed me last week wondering if I made a vegetarian version of Mulligatawny soup. Though I sometimes enjoy a bowl of this spicy soup when visiting Indian restaurants — my local favorite being the dark and very spicy version offered at Curry's here in London, Ontario — I had yet to make my own, until now.
Mulligatawny, literally "pepper water", is Anglo-Indian in origin. There are hundreds of versions of this soup. It's easy to make, though it does take a little while to prepare the ingredients for the soup. I had a browse through a few of my cookbooks, and decided to try Madhur Jaffrey's recipe. I've adapted it somewhat to suit my tastes. Free feel to experiment with different kinds of vegetables, and add some chopped fresh chilies for extra heat.
This soup is a thick version of Mulligatawny, but you can add more stock if you wish to thin it out a bit. It can be served with any Indian meal. As is the case with most soups, it tastes better the next day once the flavors have had a chance to blend, so for an even spicier soup, make it ahead of time and simply heat it up before serving.
|Vegetable Mulligatawny Soup|
|Recipe by Lisa Turner|
Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Published on May 21, 2007
Thick, creamy, fragrant and spicy Mulligatawny soup — a perfect starter for any Indian meal