November 23, 2009

Dan wants to dub this coming winter “The Winter of Soups” and just eat that until Spring comes around. I say, yay. Making soup at home is so fun, so easy and provides many portions of leftovers for deliciously warming lunches.

So, we got a head start on winter with today’s soup: Mulligatawny. Mulliga-what? I hear you ask. That’s what I said. According to my main man Mark (Bittmann), this just means Spicy Indian Vegetable Soup. How could I resist, considering my mad love of Indian food? I could not…

Mulligatawny (Spicy Indian Vegetable Soup)

The brilliant thing about this soup is that you could totally make it non-spicy and non-Indian by omitting the cumin, turmeric, and curry powder and substituting the cilantro for parsley. Serving it up with fresh Parmesan would take it a million miles away from this spicy dish but if you ask me, this way’s a winner!


  • 1/4 cup neutral oil (grape seed or corn)
  • 1 medium onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 teaspoon cumin
  • 1 teaspoon tumeric
  • 2 cups hard vegetables (I used potatoes and parsnips, cut into smaller than 1/4 inch cubes)
  • Salt and freshly ground black pepper
  • 6 cups vegetable broth (I like to use low-sodium)
  • 1 cup peeled, seeded and chopped tomato
  • 2 cups soft vegetables (I used zucchini and green beans), cut into smaller than 1/2 inch dice
  • 2 tablespoons curry powder
  • 1/2 cup chopped fresh cilantro


  • Put 3 tablespoons of the oil into a large, deep pot over medium heat. When hot, add the onion, carrot, celery, cumin, and turmeric. Cook, stirring, until the onion softens, about five minutes.
  • Add the hard vegetables and sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add the stock and tomato; bring to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring every now and then, until the vegetables are fairly soft, about 15 minutes.
  • Add the soft vegetables, cilantro and curry powder and adjust the heat once again so the mixture simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste and adjust the seasoning, add the remaining tablespoon of oil and serve.

We had some crusty white bread on the side, with butter and cheddar cheese, mainly because I cannot resist it, but naan bread would be delicious with this soup. And red wine, of course.
Soups are genuinely one of my favourite aspects of Autumn and Winter. I love how versatile soup can be and how many many variations there are – it really can be whatever you want it to be.

Since Dan has dubbed the coming season, the Winter of Soups, expect to see some more coming!

What is your favourite soup to make at home? Feel free to share recipes!

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{ 16 comments… read them below or add one }

Janetha November 23, 2009 at 10:39 pm

i am making this. this week. holy yum! think i could do it in the slow cooker?

loveeeer you!


BroccoliHut November 23, 2009 at 11:07 pm

I had heard of this soup before but never knew exactly what was in it…can't wait to try it!
I love making pumpkin bulghur chili (from


melonshots November 24, 2009 at 1:07 am

WOW! this soup looks SO good!!
i love making tomato soups :)


insideiamdancing November 24, 2009 at 5:29 am

Looks delish! I made this once and added some chickpeas. Good stuff. Favourite soup to make at home is pasta e fagioli (basically a minstrone soup with beans, and you puree half before adding the pasta so it's thick and yum). Perfect topped with cheese and soup croutons!


Abby (Nibble, Nourish, Run) November 24, 2009 at 5:32 am

Mmmm love this soup! Well I kind of love all soups…I love making chili, butternut squash and veggie soups!


Susan November 24, 2009 at 7:50 am

I loooove curried soups!!! I find myself always adding curry and cumin to plain ole' canned or boxed stuff. Yumyum. I'm defintiely trying this one. (and yes, one's diet should consist of mainly soup in the winter :P )


laurageorgina November 24, 2009 at 9:13 am

It looks as pretty as it must taste! I've seen versions of this that get pureed but they always seem to go a bit greeny, and this looks way more appetizing. I've also seen variations of this that have apples…

My favorite soup? My mom's lentil soup, which is always awesome but even more so in a Buffalo blizzard! She gave me the recipe, but it's just not the same when I make it (I think she held back a secret ingredient, sneaky mama!)


Holly November 24, 2009 at 9:53 am

i die. i want this in my belly right now.

you + me = indian food date next time we are in MPLS. i have yet to find a good Indian place there too…any suggestions?

LOVE YOU LADY…have a fabulous day! and yay for catching up!

Reply November 24, 2009 at 11:25 am

I've never had it before, but I always thought it was fun to say "mulligatawny." If you could somehow mail me a bowl of that goodness without spoilage, spillage or other -ages, that would be great.



Food Makes Fun Fuel November 24, 2009 at 11:27 am

Um, major yum! I need to expand my palate that way


Low November 24, 2009 at 1:12 pm

That looks really good! And it has the added bonus of having a really cool name that I can impress people with, haha.


joyofood November 24, 2009 at 2:29 pm

I've made one or two soups, mainly something simple like my spicy tomato soup, I'm afraid I'm rather lazy when it comes to soups and just love to open a tin and pop in the microwave. I do try go for the low salt ones though.



Thinspired November 25, 2009 at 6:17 am

I have ALWAYS wondered what Mulligatawny was when I see it on menus!! Seriously, I didn't have a clue.
I am sort of a homeamde-soup newbie. I make a lot of chilis but am only just learning how to make my own chicken stock :)


Leianna November 25, 2009 at 11:05 am

I've never made soup, I know a tragedy! I need to start simple I think, maybe butternut squash!
Enjoy your holiday tomorrow!


Jenny November 25, 2009 at 4:03 pm

there is just something about the colder months than makes a warm bowl of soup incredbily comforting. Thanks for the awesome recipe, love :)


molly November 26, 2009 at 2:29 am

yum yum yum! this looks amazing and is totally allergy-friendly (good news for gals like me)!



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