Spicy Vegetable Soup

Name: Spicy Vegetable Soup (Mulligatawny)
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Cuisine: Indian
Ingredients: 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons corn, grapeseed, or other neutral oil; 1 teaspoon ground cumin; 2 garlic cloves, minced; 2 medium onions, chopped; 1 teaspoon ground turmeric; 4 celery stalks, chopped; 3 medium carrots, sliced; 6 cups chicken or vegetable stock, preferably homemade, or water; 1 white turnip, peeled and sliced, optional; 6 cups chicken or vegetable stock, preferably homemade, or water; 6 cups chicken or vegetable stock, preferably homemade, or water; 3 tablespoons curry powder, preferably homemade; Salt and black pepper to taste; Salt and black pepper to taste; ¼ cup chopped fresh cilantro leaves

Mulligatawny

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Originally an Indian vegetable soup, this became popular among British colonialists, who added chicken to the mix. I like it better in something approaching its original form, but see the variations for more substantial versions.

Ingredients

2 tablespoons corn, grapeseed, or other neutral oil
2 garlic cloves, minced

Europe
Asia
United Kingdom
India
Stew
Spicy
Gluten-free
Soup

Method

Heat the oil in a deep, heavy saucepan over medium-high heat. Add the garlic, cumin, and turmeric and cook until fragrant, about 30 seconds. Add the onions, carrots, celery, and turnip if you’re using it and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the stock, bring to a boil, then lower the heat and simmer for 15 minutes.</