• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Mulligatawny Soup

  • Recipe Submitted by on

Category: Soups, Vegetarian

 Ingredients List

  • 1/2 c Dried chick peas
  • 1 md Onion, chopped
  • 2 tb Ghee
  • 1 Red chili, whole
  • 1 pn Cayenne pepper
  • 1 ts Turmeric
  • 1 tb Coriander
  • 4 c Stock
  • 1 Salt to taste
  • 1 md Caroot, chopped
  • 1 lg Potato, cubed
  • 1 Green bell pepper, chopped
  • 1 Tomato, chopped
  • 1/2 c Grated coconut
  • 1 c Coconut milk
  • 2 tb Lemon juice
  • 2 ts Cilantro/parsley


Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, depending
on age of the peas.

In a soup pot, saute the onions in the ghee for 5 minutes. Add chili,
cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring. Add the
stock & the vegetables. Simmer for 10 to 15 minutes. Add the coconut,
coconut milk, chick peas & cook for a further 5 minutes.

Remove from heat & let cool for a few minutes. Blend well. Return to pot &
add lemon juice & cilantro. The longer this soup sits, the better its
flavour. Re-heat gently & serve.

There are many variations on Mulligatawny Soup. This is mine that omits
the traditional chicken stock but adds the occasionally used chick peas.

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