Mulligatawny Soup

Name: Mulligatawny Soup
Yield: Makes 1.2 litres (2 pints) to serve 4-6
Cuisine: United Kingdom
Ingredients: ½ teaspoon chopped fresh thyme; 1 teaspoon ground turmeric; 1 teaspoon cayenne pepper; 1 teaspoon paprika; 1 leek, chopped into 1 cm (½ in) dice; 2 celery sticks, chopped into 1 cm (½ in) dice; 1 garlic clove, crushed; 1 teaspoon crushed fresh ginger root; 1 potato, chopped into 1 cm (½ in) dice; 1 large carrot, chopped into 1 cm (½ in) dice; 1 large onion, chopped into 1 cm (½ in) dice; Salt; 1.2 litres (2 pints) Chicken Stock or Vegetable Stock; 1 tablespoon Worcestershire sauce (optional); A knob of unsalted butter; 1.2 litres (2 pints) Chicken Stock or Vegetable Stock; 2 tomatoes, quartered; ½ teaspoon mixed spice; 3 tablespoons teriyaki sauce (optional); 3 tablespoons soy sauce (optional); ¼ teaspoon cumin seeds; ¼ teaspoon dried chopped chillies; 1 bay leaf; 1 star anise

Preparation info

Makes 1.2 litres to
serve 4-6

Difficulty
Easy

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

This is a wonderful winter soup. When it’s freezing cold outside, just sit and eat a bowl of this to warm you through and through. This recipe has two varieties: chicken or vegetarian. Both work equally well.

The list of ingredients does look a bit daunting, but all these flavours work and give you a very tasty soup. However, not all are essential, in particular the soy, teriyaki and Worcestershire sauces. These are flavours that I have added that I’ve found help release other taste

Ingredients

Europe
United Kingdom
Winter
Vegetarian
Soup
Spicy

Ingredients

Method