Mulligatawny soup
A comforting curried vegetable soup made with apple, sweet potato, rice, and warming spices, finished with yoghurt for a creamy, satisfying bowl.
Updated : 05 January, 2026
Easy
About 20 min.
Ingredients
25 grams
Butter
1 tablespoon
Sunflower oil
1
Onion
2 clove
Garlic
2
Carrot
2
Celery stalk
1
Sweet potato
1
Apple
1 tablespoon
Curry
1
Broth cube
1 liter
Water
1 tablespoon
Tomato purée
1 tablespoon
Chutney
100 grams
Basmati rice
100 grams
Yogurt
as needed
Cilantro, coriander
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
In a large saucepan, melt the butter together with the oil. Add the chopped onion, garlic, carrots, celery and sweet potato, then cook over a medium heat for 10 minutes, stirring regularly, until the vegetables begin to soften and take on a light golden colour. Stir in thecubed apple pieces and sprinkle over the curry powder, cooking for a further 2 minutes while stirring.
Step 2
Crumble the stock cube into a measuring jug and pour over the boiling water, stirring until dissolved. Add this to the pan along with the tomato purée and chutney (preferably mango). Bring the mixture to the boil, then lower the heat slightly and simmer for 30 minutes, stirring occasionally, until all the vegetables are tender.
Step 3
While the soup is simmering, half-fill a medium saucepan with water and bring to the boil. Add the rice, return to the boil and cook for 10 minutes, or until tender. Drain the rice in a sieve and rinse under cold running water until completely cooled.
Step 4
Once the soup has finished cooking, allow it to cool briefly, then blend until smooth using a stick blender or food processor. If you prefer a more rustic soup, skip the blending step. Stir the cooled rice into the soup.
Step 5
Add enough water to reach your preferred consistency, around 150-200ml (5½-7fl oz). Reheat the soup for 3-4 minutes until piping hot, then taste and adjust the seasoning with salt and freshly ground black pepper.
Step 6
Serve the soup in deep bowls, topping each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley, if desired.
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