It’s finally here! I’ve been wanting to post this recipe for a year now, but recreating this recipe to have the same pizzazz as my childhood favorite took some time and contemplation. I love that mulligatawny soup has spicy curry, sweet apples, and sour lemons for a complex flavor for your palette. I love this recipe! I love it so much that this is one of the few meals I will make 2 batches of at the same time so my husband gets his extra curried spice and chicken. I admit, my husband still likes the chicken version better, but for me, once you squeeze the lemon on top, it’s just as magical. It takes me back. So I guess I’m saying, don’t forget to squeeze some lemon on top!
If you missed it, check out parts 1: Why this is my favorite soup and why this is The perfect soup for the cold and flu season, 2: The tools & ingredients you need for healing soup, & 3: Pantry Check: The ingredients you need for mulligatawny soup.
To adapt this recipe back to the original chicken version I grew up with:
Saute the onion first, then add chicken breast and sauté until the chicken is barely pink. Add the celery & carrots. Then follow the rest of the recipe but leave out the beans, garlic, ginger & cardamom. Replace half or all the veggie broth with chicken or bone broth. Serve with rice and lemon. If you have any questions, leave them in the comments below!
Ingredients
- 2 tbsp coconut oil or grassfed ghee if you want to be authentic
- 1 onion, chopped (approx. 2 cups chopped)
- 6-8 celery stalks, chopped (approx. 2 cups chopped)
- 6-8 carrots, chopped (approx. 2 cups chopped)
- 1 crushed garlic (optional)
- 1 tbsp grated ginger or 1 tsp ginger powder
- 1/4 cup mild curry powder (see part 2 if you need curry powder)
- 2 tbsp hot curry powder(or reverse if you prefer spicy: 1/4 cup hot & 2 tbsp mild)
- 1 whole green cardamom pod
- 1 cup rinsed, sorted lentils
- 1 can chickpeas with the liquid (or great northern beans like pictured here)
- 8 cups vegetable broth
- 2 cups of peeled & diced granny smith apples
- freshly squeezed lemon
Instructions
- In a stockpot, add the oil & onion - sauté until translucent
- Add the celery, carrots, garlic, & ginger - sauté until soft
- Add the curry powders, cardamom & stir for 20 seconds, then add the lentils, chickpeas & broth
- Bring to a boil, turn down to medium heat & partially cover the pot for 30 minutes*
- Add 2 cups of peeled & diced apples & cook until soft
- Serve over rice and with freshly squeezed lemon on top
Notes
*If you prefer to use a slow cooker, transfer the ingredients to the slow cooker and cook on high for 4-5 hours or low for 8-10 hours. Add the apples during the last hour.
This is one of those soups that actually tastes even better the next day!
I would just love a big ole bowl of this soup right now, have the sniffles and need a cooing break! So nourishing and delicious. As always, you pack the super nutritious ingredients in here =)