Mulligatawny Soup

The British stationed in India in the 18th century brought back the recipe for this rich and flavourful soup and it was an instant hit. Hearty, mouth-watering and great for warding off winter’s chill.

Mulligatawny Soup

Photo: Gerri Photography

Mulligatawny Soup


  • 2-3 tbsp butter
  • 1/2 cup onion, finely chopped
  • 1 cup raw chicken, diced
  • 3/4 cup apple, finely chopped
  • 3/4 cup green pepper, finely chopped
  • 1/3 cup celery, finely chopped
  • 1/3 cup carrot, finely chopped
  • 1 tsp curry powder
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tbsp fresh ginger, finely chopped
  • 1/4 tsp salt
  • 1/2 tsp black pepper (or less if desired)
  • 1/4 cup flour
  • 900 ml chicken or vegetable stock
  • 1 (250 ml) can diced tomatoes
  • 1/4 cup uncooked basmati rice


  1. Melt butter in a soup pot or other large pot, add onions and sauté for about five minutes until onions are translucent. Add in chicken and brown on all sides. Add veggies and sauté for another two minutes.
  2. Combine seasonings and sprinkle over mixture, stirring well. Stir in flour. Add chicken stock, tomatoes (with their juice), and basmati rice.
  3. Increase temperature until almost to a boil, then reduce to simmer. Simmer on low for 1 1/2 hours. Serves 4-6.
  4. Note: For a vegetarian version, use vegetable stock, omit the chicken, and toss in a can of lentils or chickpeas with the tomatoes.

Author: Jan White

Jan White is a great chef as well as mom to two industrious little boys.

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