Mulligatawny Soup Recipe

Name: Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chickpeas (garbanzo beans) dried; 1 medium onions chopped; 2 tablespoons ghee (clarified butter); 1 each red chili peppers whole; 1 pinch cayenne pepper; 1 teaspoon turmeric; 1 tablespoon coriander; 4 cups stock; 1 x salt to taste; 1 medium carrots chopped; 1 large potatoes cubed; 1 each green bell peppers chopped; 1 each tomatoes chopped; 1/2 cup coconut grated; 1 cup coconut milk; 2 tablespoons lemon juice; 2 teaspoons cilantro

Servings: persons

1/2 cup chickpeas (garbanzo beans) dried
1 medium onions chopped
2 tablespoons ghee (clarified butter)
1 each red chili peppers whole
1 pinch cayenne pepper
1 teaspoon turmeric
1 tablespoon coriander
4 cups stock
1 x salt to taste
1 medium carrots chopped
1 large potatoes cubed
1 each green bell peppers chopped
1 each tomatoes chopped
1/2 cup coconut grated
1 cup coconut milk
2 tablespoons lemon juice
2 teaspoons cilantro

1
Soak, rinse and cook chick peas.
2
Cook for 45 to 60 minutes until soft, depending on age of the peas.
3
In a soup pot, saute the onions in the ghee for 5 minutes.
4
Add chili, cayenne, turmeric andamp; coriander.
5
Saute for 2 to 3 minutes, stirring.
6
Add the stock and the vegetables.
7
Simmer for 10 to 15 minutes.
8
Add the coconut, coconut milk, chick peas and cook for a further 5 minutes.
9
Remove from heat and let cool for a few minutes.
10
Blend well.
11
Return to pot and add lemon juice and cilantro.
12
The longer this soup sits, the better its flavour.
13
Re-heat gently and serve.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup chickpeas (garbanzo beans) dried, 1 medium onions chopped, 2 tablespoons ghee (clarified butter), 1 each red chili peppers whole, and more.

Yes, Mulligatawny Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mulligatawny Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions