Mulligatawny soup

January 17, 2016 (Last Updated: January 11, 2019)
Mulligatawny soup recipe

Deliciously spicy, Mulligatawny is a well-known English dish of Indian origins. This richly flavoured soup, spiced with curry powder and served with a dollop of tangy sour cream, is perfect for a cold winter’s day.

Mulligatawny soup

Serves: 4
Cooking Time: 20 mins


  • 45ml (3 tbsp) olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 parsnips, diced
  • 1 potato, peeled and diced
  • 45ml (3 tbsp) red curry paste
  • 100g passata
  • 800ml beef stock, hot
  • salt and freshly ground black pepper, to taste
  • 100g basmati rice, cooked
  • a handful of fresh coriander, chopped, to serve



Heat the oil in a pot over low heat and sauté the onions, 1 – 2 minutes. Add the carrots, parsnips and potato, and continue to cook, about 5 minutes.


Increase heat and stir in the curry paste. Cook for 1 minute, stir in the passata and add the stock. Season and bring to a boil.


Reduce heat and simmer for about 10 minutes. Add the rice.


Top with coriander and serve hot.

Send this to a friend