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Jamie Oliver Mulligatawny Soup

Jamie Oliver Mulligatawny Soup
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Mulligatawny soup originates from South Indian cuisine, adapted during British colonial rule. The name means “pepper water” in Tamil, and the soup traditionally includes a curry-spiced broth with vegetables, rice, and meat, often chicken or lamb. Jamie Oliver’s version keeps the essence of this dish while making it simple, wholesome, and packed with flavor.

Ingredients

Base Ingredients:

  • Olive oil or butter (2 tbsp) – For sautéing the aromatics.
  • Onion (1 large, finely chopped) – Adds depth and sweetness.
  • Garlic cloves (3, minced) – Enhances the flavor.
  • Ginger (1-inch piece, grated) – Brings warmth and a subtle kick.
  • Carrot (1, finely chopped) – Adds sweetness and texture.
  • Celery (1 stalk, finely chopped) – Provides a savory base.
  • Apple (1, peeled and grated) – Balances the spices with a hint of sweetness.

Spices:

  • Curry powder (1 tbsp) – The key flavoring for the soup.
  • Ground cumin (1 tsp) – Adds depth and earthiness.
  • Ground coriander (1 tsp) – Enhances the warm spice profile.
  • Turmeric (½ tsp) – Adds color and anti-inflammatory benefits.
  • Chili flakes (½ tsp, optional) – For a bit of heat.

Soup Base:

  • Chicken or vegetable stock (1 liter) – Forms the rich broth.
  • Tomatoes (400g canned or 2 fresh, chopped) – Adds a tangy depth.
  • Red lentils (100g, rinsed) – Helps thicken the soup and adds protein.
  • Cooked rice (½ cup, basmati or jasmine) – Traditional in mulligatawny soup.
  • Coconut milk (200ml, optional for creaminess) – Softens the spice level.
  • Salt and black pepper (to taste) – Balances flavors.

Protein (Optional):

  • Cooked chicken or lamb (200g, shredded or diced) – For a meaty version.

Garnish:

  • Fresh coriander (for serving) – Adds freshness.
  • Lemon or lime wedges (for squeezing) – Enhances the brightness.
  • Toasted almonds or cashews (optional) – Adds crunch.

Instructions

Step 1: Sauté the Aromatics

  1. Heat olive oil or butter in a large pot over medium heat.
  2. Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until soft and fragrant.
  3. Stir in the carrot, celery, and grated apple, cooking for another 2-3 minutes.

Step 2: Add the Spices

  1. Sprinkle in the curry powder, cumin, coriander, turmeric, and chili flakes.
  2. Stir well, cooking for another minute to release the aromas.

Step 3: Simmer the Soup

  1. Add the chopped tomatoes, lentils, and stock. Stir to combine.
  2. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes until the lentils soften.

Step 4: Add Rice and Protein (Optional)

  1. Stir in the cooked rice and shredded chicken or lamb if using.
  2. Pour in the coconut milk (if using) and season with salt and black pepper.
  3. Simmer for another 5 minutes until everything is well combined.

Step 5: Finish and Serve

  1. Remove from heat and adjust seasoning if needed.
  2. Ladle into bowls and garnish with fresh coriander, toasted nuts, and a squeeze of lemon or lime.
  3. Serve hot with naan, chapati, or crusty bread.

Find it online: https://britishbakingrecipes.co.uk/mulligatawny-soup/