Home Gluten Free Mulligatawny Soup

Mulligatawny Soup

by Valeria - Beets 'n Bones blog

Mulli ‘Dear Jerry Seinfeld, you rock. If it wasn’t for you, I could’ve never experienced the delight that mulligatawny soup brought to my belly. Sincerely yours, Valeria.’

If you not a Seinfeld fan, or haven’t come across this dish, it started out as Indian ‘pepper water soup’ during the British Raj, and got adopted by the Brits with modifications to please their palates. If I were to guess – the peppers were too spicy, and the whole thing was too watery… sooo..  they added some Indian spices and rice to their hearty meat stock, and there you have it – mulligatawny soup, a steaming fragrant medley of cultural collaboration.

The variations are endless, from lamb and chicken to lentils and chickpeas; even ‘The Soup Nazi’ couldn’t pinpoint a single proper way of preparing it. Just take this recipe as a guideline, and modify it as you please. Here are the basics of a great soup:

  • Base. I use homemade chicken bone broth, or stock from a whole chicken that I make the same day. You can use healing beef bone broth just as well. Broth that you make at home has a tremendous amount of nutrients, for example gelatin from bone broth works inside your body to help meat proteins to be easily digested. It also helps to keep your bones strong. You couldn’t get that from a box!
  • Veggies like carrots, onions, celery, etc – all need to be finely chopped and sauteed until soft. This step adds that real soup flavor.
  • Spices.
  • Substance and thickness – meat, rice, cream, etc.
  • That special something, at the very end – tart apples, lemons/limes, cilantro.
Mulligatawny Soup
Recipe Type: Soup
Author: Valeria – Beets ‘n Bones blog
Ingredients
  • [b]For the broth[/b]
  • 1 whole chicken with giblets, and feet if possible
  • 1 celery
  • 1 carrot
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • Salt and pepper to taste
  • Whatever spices you like
  • [b]Vegetables[/b]
  • 2 tablespoons ghee ([url href=”https://www.beetsandbones.com/how-to-make-clarified-butter-and-ghee/” title=”How to Make Clarified Butter and Ghee in Slow Cooker”]how to make ghee[/url])
  • 1 large onion, chopped finely
  • 2 carrots, chopped finely
  • 2 celery sticks, chopped finely
  • 1 leek (white part only) , sliced finely
  • 2 garlic cloves, minced.
  • [b]Spices[/b]
  • 5 whole cloves, crushed, or 1/8 teaspoon powdered
  • 1 tablespoon curry powder
  • 1/4 ground cumin
  • 1/4 teaspoon ground ginger
  • A dash of cayenne (optional)
  • 10 cups of homemade chicken broth
  • 1 cup jasmine rice
  • Shredded meat from one chicken
  • 1 green apple
  • Juice of 1 lemon
  • 1 cup heavy cream
Instructions
  1. To make broth, toss all ingredients in a large soup pot, bring to boil and skim surface scum as it appears.
  2. Cover leaving a small crack and simmer for 4-5 hours (the amount of liquid will reduce).
  3. Set the chicken aside. Strain broth to a couple of mason jars, allow to cool, then get rid of the fat that solidifies on top.
  4. To make the soup, remove meat from the chicken and chop it. Set aside.
  5. In a large soup pot (I use the same one I make broth in, to use less pans), heat ghee, add vegetables and saute until soft, about 10 minutes.
  6. Add spices, mix and saute for a few more minutes.
  7. Add broth, simmer for 20 minutes.
  8. Add rinsed jasmine rice, cook for 15 minutes.
  9. Add shredded chicken and apple, simmer 10 minutes.
  10. Turn heat off, add lemon juice and cream, adjust salt if needed.
  11. Serve with thin lemon slices, slivered almonds or parsley/cilantro.

Mulligatawny

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3 comments

Ornella December 9, 2016 - 1:11 pm

Valeria, my husband is a huge Seinfeld fan…..we eat homemade soup everyday for lunch…all the variations and favors…I am so inspired by this recipe…we have a similar recipe in Transylvania, but without the Indian spices…it is cooking as I write this…my house smells wonderful and it’s perfect for a snow weekend in Chicagoland ( we are getting more snow today)… thank you for posting this…btw…did you try to replace the rice with sprouted Einkorn berries?

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Valeria - Beets 'n Bones blog December 9, 2016 - 8:15 pm

Hi Ornella, my husband is also a big fan of Seinfeld 🙂 Soups are one of the staples in my house too! I’m in Chicago too, so I hear you about this weather, I’ve been making a lot of comfort food recently, cooking feels so cozy at home with this weather.. I haven’t tried it with einkorn berries but I’ve made it with freekeh many times, and I love it!

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Maya April 25, 2018 - 10:05 pm

I made this tonight. It was fantastic! My boys and I finished the entire pot. Really well-rounded flavour. I will definitely be making this again, thank you for the great recipe 🙂

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