White Mulligatawny Soup Recipe

Name: White Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium sized onion, finely chopped; 2 tablespoons curry powder; 1 tablespoon cornflour; 900 ml vegetable stock; 2 tablespoons ground almonds; 1 tablespoon soya flour; 1 tablespoon marmalade; 1 egg; 2 tablespoons evaporated milk; chopped chives (to garnish)

Servings: persons

1
Fry the onion until translucent.
2
Add the curry powder and cornflour, then the stock.
3
Boil for 5 minutes.
4
In a small bowl mix the ground almonds and soya flour with a little water to make a thick sauce.
5
Then stir in the marmalade.
6
Add this to the pan.
7
Simmer for 20 minutes.
8
In a separate bowl beat the egg and add the evaporated milk.
9
Pour the hout soup into it and stir gently.
10
Garnish with the chives and serve.

133

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 medium sized onion, finely chopped, 2 tablespoons curry powder, 1 tablespoon cornflour, 900 ml vegetable stock, and more.

Yes, White 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!

White Mulligatawny Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions