Monday, June 15, 2009

Spicy Vegetarian Mulligatawny

Even people who never really watched Seinfeld probably know about the soup nazi episode. And I'll admit that I, like most people, heard about the magical spicy and sweet soup called mulligatawny for the first time from watching that episode. Of course I went on to try it myself at many an Indian restaurant, and it is pretty amazing, to say the least.

There is a reason Elaine pined for this soup. It has an intense flavor of curry and other Indian spices, along with a distinct sweetness from the apples and vegetables. The texture is chunky and fantastic. It's just good, people. Really.

Here is a healthy, vegetarian version that is not exactly traditional Indian fare, but it certainly gets the job done. Keep a glass of water handy, and serve with some whole wheat naan or pita bread to complete the meal.

Please note that the quantities are somewhat variable, depending on the size of each fruit or vegetable that you happen to use. Plan the ratios to emphasize the ingredients you like most (i.e. bigger apple, smaller bell pepper, if you so choose).

Spicy Vegetarian Mulligatawny
adapted from Cooking Light Complete Cookbook
serves 2-3


1 teaspoon canola oil
1 medium-large Gala apple, peeled and chopped
1/2 large onion, chopped
1 medium carrot, peeled and chopped
1 stalk celery, chopped
1/2 green bell pepper, chopped
1 tablespoon whole wheat (or all-purpose) flour
1 1/2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
salt to taste
14 oz. low sodium vegetable broth
1 large tomato, chopped
2 tablespoons good quality mango chutney
2 tablespoons tomato paste
chopped fresh parsley for serving


1. In a large Dutch oven, heat canola oil over medium-high heat. Add apple, onion, carrot, celery, and bell pepper. Cook for 5 minutes, stirring occasionally.

2. Stir in flour, curry powder, ginger, crushed red pepper, and salt. Cook for 1 minute. Stir in broth, tomato, chutney, and tomato paste. Bring to a boil, reduce heat to simmer, and cook for 8 minutes. Serve sprinkled with parsley.

That's right, it's that easy. Enjoy!

1 comment:

  1. Another one to try - when will I have time to make them all? This sounds like a winner.