Prodigal Chef: Mulligatawny Soup

I’m baaaaaaaaaack. These past four days have probably been the longest, worstest, and blog-less this year. Back to back papers, sub-zero temperatures, and a cold that has lingered far too long almost did me in. BUT I survived by clinging to the light at the end of the tunnel. “Once I finish this paper and that other paper I’ll be able to cook and blog again!” “Once I stop coughing and sneezing and almost fainting in the shower I’ll be able to cook and blog again!” “If I make it home from turning in my stupid papers in this freezing rain/snow alive then I can start cooking and blogging again!” Well, you guys will be glad to know I made it AND I only lost a couple fingers to frost bite. Score! But yeah it killed me to not be able to cook and blog. I kept thinking of ways I could fit in a couple of hours of cooking and such but in the end it wasn’t possible. Of course I have no one else to blame, it’s my own procrastinating heart that makes me cry. Anyways, I had to ease myself back into the game so I decided to make something quick, easy, and delicious that a good friend made for me last winter. She called it Mulligatawny Soup. I found some recipes, thought about what she’d made me, and winged it. Was it awesome? Yes. Was it easy? Yes. Was it cheap? Yes. Should you make it right now? YES.

From humble beginnings...

So from what I read about Mulligatawny/remember from when I had it, it’s a very flexible soup. You can put whatever you want in and tweak the flavors. I remember there being raisins, apples, and lots of garam masala so that’s what I went with. I also added some chicken and zucchini. I read about a couple different variations on this soup and decided to go with a tomato base versus cream base. It’s not cause I like being healthy, cause really we know that I don’t. It’s just cause I really really like tomato soups. Anyways, I cooked my chicken first and I boiled it. I always boil chicken I’m going to put into soup cause that way I end up with extra brothy water which is nice to add to soup. It stretches it out a bit but still adds some light flavor. So yeeeee I made two chicken breasts and cooked them in a cup of water.

Nothing like pale wet chicken to really get stomachs growling

Once the chicken was done I started sautéeing up some onions. Let the onions cook in about 3 tablespoons of oil till they’re nice and soft. I crushed some garlic and grated some ginger and threw those in after the onion started getting translucent. It smelled aaaawesome. Let those sauté for about 4 minutes and then you’ll notice that the onions are almost clear and have let off a lot of moisture. At this point I added another tablespoon of oil and my spices. Let them fry for a couple minutes and just stand over them inhaling deeply. It sounds weird and it probably looks weird but my god it smells so good! After about 3 minutes I added in half a cup of stock to deglaze my pot, which basically means using a liquid to remove any cooked on gunk. Gotta get that stuff into your soup! Don’t want to leave flavor stuck to the bottom of your pot. After I’d scrapped everything off the bottom I added the rest of my stock, some water, and my tomato paste.

Seriously wishing smell-o-vision existed right now

At this point I covered it and let it cook on medium for about 20 minutes. Come back to it after this resting period, check your flavors and spices and add things accordingly. So as I said earlier I was going to add in chicken, zucchini, apples, and raisins. I chunked my zucchini and apple and shredded my chicken to prepare them for souping.

All my pretty little add-ins

I added in my raisins and chicken first and covered it to cook for another ten minutes. My raisins are pretty dry so I wanted to give them plenty of time to absorb up some moisture and get plump and delicious. If you’re in a rush you don’t need to wait this long, I just like to give my raisins and chicken time to absorb some flavor. Once thats all done and good add in your zuch and apples and cook for about 5-10 more minutes.

Zucchinis and Apples up in here, up in here
Soups ready!!

While my soup was cooking up I also made up a pot of rice to eat with it and watched Remember the Titans. SUCH A GOOD MOVIE. With our tv and kitchen in such close proximity I now watch a ridiculous amount of tv while cooking and eating. Still, its awesome. I watched The Fugitive today. SO ballin. Anyways, once you’re rice and soup are cooked its time to eat!

Got mah nice rice ready
Time to EAT!

This soup was extremely tasty and comforting. With the blend of spices it’s warm, hearty, and has a little kick to it. Give it a shot, put in different ingredients and spices, and let me know how it goes. Meanwhile I’m going to mourn the snow. It happened again this week WAY more than last week. Like legit mini blizzard outside. Needless to say my roomie and I snuck outside to enjoy it and make a snow lady! Yay! But, of course this is Vancouver, so all our lovely snow was rained away within 24 hours. At least its still cold so I can enjoy my soup inside while thinking about how cooold and gross it is outside. So, go play outside in whatever kind of weather you’re having then come in and have some nice warm sooooooup.

Baby it was like really really cold out there, also our snowlady was a stone cold FOX

Mulligatawny Soup

Adapted from
  • 4 tblsp oil
  • 1 medium onion, diced
  • 2 cloves garlic, crushed
  • 1 tblsp grated ginger
  • 2 chicken breasts, boiled in 1 cup water, save the water*
  • 4 cups stock
  • 1 1/2 cup water
  • 1/2 cup tomato paste
  • 3 tsp garam masala
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp chili powder
  • 2 bay leaves
  • 1/2 cup raisins
  • 1 apple, chunked, I used gala
  • 1 medium zucchini, chunked
  • Salt and pepper to taste, I went with about 1/2 tsp each

In a medium size frying pan cook the chicken in a cup of water for about 12 minutes or till juices run clear. Set aside, do not discard water. In large pot heat 3 tblsp oil over medium heat. Once oil is hot add in onions and sauté till soft. Add in crushed garlic and ginger and sauté till onions are translucent. Add in garam masala, cumin, tumeric, chili powder, and bay leaves and let cook for about 4 minutes. Add in 1/2 cup stock and stir to remove anything stuck to the bottom of the pot. Add in rest of stock, chicken water, water, and tomato paste. Stir to combine, cover, and let cook at medium for 20 minutes. Add in chicken and raisins, cover, and let cook for another 10 minutes. Add in apple and zucchini and  cook till apple and zucchini are soft but not mushy. Serve over cooked rice.

*If you’re not using chicken/the chicken water then just add in an extra 1/2 cup of water and 1/2 cup of stock


2 thoughts on “Prodigal Chef: Mulligatawny Soup

  1. O i will definitely have to make this one! I think maybe ill try this one as my first of yours!! For the Indian food, I dont really have a specific request I guess, I make a lot of butter chicken-types (i buy curry paste but end up adding strange things so it ends up being different every time) Im definitely looking forward to THAT post though! yaaa!

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