Mulligatawny Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

This highly spiced East Indian soup was extremely popular among British colonials and was brought to England in the nineteenth century. At that time it was sometimes served clear without any vegetables, but is today usually made as a thick soup.


  • 4 oz (125 g) onions, sliced
  • 4 oz (125 g) carrots, sliced
  • 4 oz (125 g) turnips, sliced
  • 2 oz (50 g) apples, sliced
  • 2 oz (50 g) ham, chopped
  • 2 oz (50 g) butter
  • 1 oz (25 g) flour
  • 1 dessertspoon curry powder
  • 1 teaspoon curry paste
  • 1 teaspoon tomato purée
  • 1 tablespoon chutney, chopped
  • 4 pints (2.5 litres) brown stock
  • Bouquet of herbs
  • 1 blade mace
  • 1 clove
  • Salt and pepper
  • 5 fl oz (150 ml) double cream
  • Boiled rice, to serve


Fry the onions, carrots, turnips, apples and ham in the butter until lightly brown. Mix in the flour, curry powder and paste, tomato purée and chutney. Gradually stir in the stock, add the bouquet of herbs, mace and clove. Bring the soup to the boil, skim and cook over a low heat for 30 to 40 minutes.

Remove the herbs, mace and clove and rub the soup through a sieve or blend in a liquidiser. Re-heat the soup, add salt and pepper to taste and stir in the cream, but do not let the soup come to the boil. Serve the soup topped with hot, fluffy, boiled rice. .