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Mulligatawny Soup Recipe

Mulligatawny Soup is a rich and flavorful dish that combines elements of both Indian and British cuisine. 

The recipe typically starts with sautéing onions, garlic, and ginger in a pot, to which diced carrots, celery, and green apples are added for a mix of sweetness and crunch. 

Mulligatawny soup in a silver bowl


Chicken or vegetable broth is then poured in, along with chicken pieces, making it hearty and filling. 

The distinct flavor comes from a blend of spices such as curry powder, cumin, coriander, and turmeric, giving the soup a vibrant yellow hue and a warm, spicy aroma. 

Red lentils are also included for added texture and nutrition. The soup is simmered until everything is tender and flavors are well-blended. Near the end of cooking, a splash of coconut milk is added for creaminess. 

It’s traditionally garnished with fresh coriander and a squeeze of lemon juice, adding a fresh and tangy finish. 

Mulligatawny Soup is often served with a side of rice or crusty bread, making it a comforting and satisfying meal.

Instant Pot Mulligatawny Soup (Vegan)

Mulligatawny soup recipe

Recipe by Chris Cooper
0.0 from 0 votes
Course: SoupsCuisine: IndianDifficulty: Easy


Prep time


Cooking time




Total time



Mulligatawny soup recipe


  • 50 Grams 50 butter, for frying

  • 1 1 large onion, diced

  • 1 1 parsnip, diced

  • 1 1 large cooking apple, peeled cored, and diced

  • 25 Grams 25 flour

  • 900 ml 900 chicken stock or vegetable stock

  • 1/2 tsp 1/2 salt

  • 1 1 small carrot, diced

  • 1 1 large celery stick, finely chopped

  • 2 2 bay leaf

  • 1 tsp 1 Parsley

  • 1 tsp 1 Thyme

  • 1 tsp 1 black treacle

  • 1 tsp 1 Oregano

  • 1 tsp 1 lemon juice

  • 25 Grams 25 cooked chicken

  • 15 Grams 15 rice

  • Salt and freshly ground pepper

  • 4 tsp 4 fresh cream, (optional)

  • Fresh parsley


  • Heat the butter in a deep pan and fry the onion and parsnip for 5 minutes.
  • Add the apple and cook slowly for one minute.
  • Mix in the curry powder and flour and cook slowly for 2 minutes.
  • Slowly stir in the stock and salt and bring slowly to a simmer stirring all the time.
  • Add the other vegetables the herbs and 1 tsp of lemon juice and black treacle put the lid on the pan. Simmer for 30 mins stirring regularly.
  • Whilst this is cooking you can now cook your rice as per the packet instructions. Once cooked leave to one side.
  • Season with salt and pepper taste and add more lemon juice if required.
  • Carefully sieve the soup return to the pan add the meat and rice and reheat the soup and simmer for 15 minutes
  • Serve and add fresh parsley and fresh cream to your bowl. You can heat the cream if you prefer.


  • You can leave out the meat for a vegetarian alternative, you can also swap the butter for olive oil 2 tbsp (40ml) 
  • The amount of curry powder used makes a mild soup you can make stronger by simply adding more. You could even add some garam masala, cumin, or turmeric.

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